Dessert

Upside Down Cranberry Wheat Muffins is for Dessert.

Upside Down Cranberry Wheat Muffins takes 10 minutes to prepare.

Upside Down Cranberry Wheat Muffins takes 20 minutes to cook.

Upside Down Cranberry Wheat Muffins makes 12 servings.

The ingredients for Upside Down Cranberry Wheat Muffins are:

6 Tbsp. cranberry sauce (whole or jellied)
1 c. milk
1/2 c. brown sugar
1/4 tsp. salt
1/4 c. butter
1 c. rolled wheat flakes
1 c. flour
2 tsp. nutmeg
1 egg

Here is how you make Upside Down Cranberry Wheat Muffins:

Heat oven to 400 degrees. Spray 12 muffin cups with cooking spray, or use paper muffin cups. Drop heaping teaspoon of cranberry sauce into the bottom of each muffin cup. In a bowl combine wheat flakes with milk, let stand for 5 minutes. In another bowl combine flour, brown sugar, baking powder, salt and nutmeg. Mix well. Melt the butter and add to the wheat flake mixture. Add the egg to the wheat flake mixture as well. Beat together well. Add the dry ingredients and stir just until moistened. Spoon muffin mix over the cranberry sauce until muffin cups are 2/3 full. Bake for 15-20 minutes. Cool 5 minutes in pan. Serve warm. Makes 12 muffins.Number of Servings: 12Recipe submitted by SparkPeople user KIMBERLEY06.

The nutritional information for Upside Down Cranberry Wheat Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 135.9

• Total Fat: 4.3 g
• Cholesterol: 18.0 mg
• Sodium: 196.0 mg
• Total Carbs: 21.6 g
• Dietary Fiber: 0.9 g
• Protein: 2.7 g