Cranberry upside-down muffins Recipe

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Cranberry upside-down muffins

Artist:	_	Yield:	24
Categories:	Bakery, Breads, Low-calorie, Low-fat, Muffins & Biscuits, Vegetarian	Rating:	0
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Ingredients:

2	cup	Rolled oats
2	cup	Light soy milk
2	cup	Unbleached all-purpose flour
1/2	tsp	Sea salt
2	tsp	Cinnamon
1/2	tsp	Nutmeg
1	tsp	Cream of tartar
2	tsp	Baking soda
1	cup	Brown sugar
2	tbsp	Egg replacer, -OR-
2		-Eggs, beaten* (see note)
1/2	cup	Water
1/2	cup	Natural applesauce
3/4	cup	Jellied cranberry sauce

Procedures:

1	Preheat oven to 400°F.
2	Grease muffin tins.
3	Combine oats and soy milk in a large bowl.
4	Set aside.
5	Sift together flour, salt, cinnamon, nutmeg, cream of tartar and baking soda.
6	Stir in brown sugar.
7	Whisk egg replacer and water until light and foamy.
8	Combine egg replacer, applesauce and oat mixture.
9	Mix well.
10	Add dry ingredients and mix just until blended.
11	Do not overmix.
12	Place 2 teaspoons of cranberry sauce in bottom of each muffin cup.
13	Fill muffin cups 2/3 full with batter.
14	Bake until a toothpick inserted into middle of muffin comes out clean, about 15 minutes.
15	Remove from oven, cool for 2 minutes and invert muffins onto wire racks to finish cooling.
16	Serve warm or at room temperature.
17	Makes 24 muffins per muffin: 112 cal, 2 g prot, 130 mg sod, 24 g carb, 0.7 g fat, 0 mg chol, 20 mg calcium note: *if using whole eggs instead of egg replacer, do not add ?cup water.
18	*