Snack

Cranberry Upside Down Muffins is for Breakfast, Snack.

Cranberry Upside Down Muffins takes 15 minutes to prepare.

Cranberry Upside Down Muffins takes 15 minutes to cook.

Cranberry Upside Down Muffins makes 24 servings.

The ingredients for Cranberry Upside Down Muffins are:

2 c Rolled oats
2 c Light soy milk
2 c whole wheat flour purpose flour
1/2 ts Sea salt
2 ts Cinnamon
1/2 ts Nutmeg
1 ts Cream of tartar
2 ts Baking soda
1 c Brown sugar
2 tb Egg replacer; -OR-
2 -Eggs, beaten* (see note)
1/2 c Water
1/2 c Natural applesauce
3/4 c Jellied cranberry sauce

Here is how you make Cranberry Upside Down Muffins:

Preheat oven to 400 F. 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 over mix.Place 2 teaspoons of cranberry sauce in bottom of each muffin cup. Fill muffin cups 2/3 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.*you can add a tablespoon of organ juice to the batter if desired.Number of Servings: 24Recipe submitted by SparkPeople user MSEIDEL1.

The nutritional information for Cranberry Upside Down Muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 13.1

• Total Fat: 0.0 g
• Cholesterol: 0.0 mg
• Sodium: 2.5 mg
• Total Carbs: 3.4 g
• Dietary Fiber: 0.1 g
• Protein: 0.0 g

The dietary needs meet for Cranberry Upside Down Muffins is Low Fat