Cranberry Upside-Down Muffins
Yield
24 servingsPrep
20 minCook
15 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
rolled oats
|
|
| 2 | cups |
soy milk
light |
|
| 2 | cups |
unbleached all-purpose flour
|
|
| ½ | teaspoon |
sea salt
|
|
| 2 | teaspoons |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
|
|
| 1 | teaspoon |
cream of tartar
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | cup |
brown sugar
|
*
|
| 2 | tablespoons |
liquid egg substitute
or 2 eggs, beaten, (see note) |
|
| ½ | cup |
water
|
|
| ½ | cup |
applesauce
natural |
|
| ¾ | cup |
cranberry sauce
jellied |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
rolled oats
|
|
| 473 | ml |
soy milk
light |
|
| 473 | ml |
unbleached all-purpose flour
|
|
| 2.5 | ml |
sea salt
|
|
| 1E+1 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
|
|
| 5 | ml |
cream of tartar
|
|
| 1E+1 | ml |
baking soda
|
|
| 237 | ml |
brown sugar
|
*
|
| 3E+1 | ml |
liquid egg substitute
or 2 eggs, beaten, (see note) |
|
| 118 | ml |
water
|
|
| 118 | ml |
applesauce
natural |
|
| 177 | ml |
cranberry sauce
jellied |
|
Directions
Preheat oven to 400℉ (200℃). Grease muffin tins.
Combine oats and soy milk in a large bowl. Set aside.
Sift together flour, salt, cinnamon, nutmeg, cream of tartar and baking soda.
Stir in brown sugar.
Whisk egg replacer and water until light and foamy.
Combine egg replacer, applesauce and oat mixture.
Mix well. Add dry ingredients and mix just until blended.
Do not overmix.
Place 2 teaspoons of cranberry sauce in bottom of each muffin cup.
Fill muffin cups ⅔ full with batter.
Bake until a toothpick inserted into middle of muffin comes out clean, about 15 minutes.
Remove from oven, cool for 2 minutes and invert muffins onto wire racks to finish cooling.
Serve warm or at room temperature.
NOTE: *If using whole eggs instead of egg replacer, do not add ½ cup water.
