Cranberry Upside-Down Muffins
Cranberry Upside-Down Muffins
Cranberry Upside Down Muffins
Cranberry Upside-Down Muffins
One of Gourmet's "50 Baking Favorites"
Gourmet
2 cups cranberries, picked over and rinsed
1 1/4 cups sugar
1 teaspoon freshly grated nutmeg
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1 cup milk
In a saucepan combine the cranberries, 1 cup of the sugar, and the
nutmeg, cook the mixture over moderately high heat, stirring, until the
sugar is dissolved, and boil it, covered, for 3 minutes. Simmer the
mixture, uncovered, stirring, for 3 minutes, and let it cool.
Into a bowl sift together the flour, baking powder, the remaining 1/4
cup sugar, and the salt. In another bowl whisk together the egg,
butter, and milk. Add the mixture to the flour mixture and stir the
batter until it is just combined. Divide the cranberry mixture among
12 well-buttered 1/2-cup muffin tins, top it with the batter, and bake
the muffins in the middle of a preheated 400-degree F. oven for 25
minutes, or until they are golden. Let the muffins cool in the tins
for 2 minutes and invert them onto a rack.
Makes 12 muffins.
Source:
http://labellecuisine.com/Archives/Breakfast/Cranberry%20Upside-Down%20Muffins.htm
Cranberry Upside-Down Muffins
Serves: 24
2 cups rolled oats
2 cups light soy milk
2 cups unbleached flour
1/2 teaspoon sea salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon cream of tartar
2 teaspoons baking soda
1 cup brown sugar
2 tablespoons egg replacer, -or-
2 eggs beaten* (see note)
1/2 cup water
1/2 cup applesauce
3/4 cup jellied cranberry sauce
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 overmix.
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.
Makes 24 muffins
NOTE: *If using whole eggs instead of egg replacer, do not add 1/2 cup
water.
Source:
http://www.dvo.com/recipe_pages/vegetarian/Cranberry_Upside-Down_Muffins.html
Cranberry Upside Down Muffins
2 cups Rolled oats
2 cups Light soy milk
2 cups Unbleached all-purpose flour
1/2 teaspoon Sea salt
2 teaspoons Cinnamon
1/2 teaspoon Nutmeg
1 teaspoon Cream of tartar
2 teaspoons Baking soda
1 cup Brown sugar
2 tablespoons Egg replacer, -OR- 2 - Eggs, beaten* (see note)
1/2 cup Water
1/2 cup Natural applesauce
3/4 cup Jellied cranberry sauce
NOTE: *If using whole eggs instead of egg replacer, do not add 1/2 cup
water.
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
overmix. 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.
Source: http://www.applesforhealth.com/HealthyBreads/cranupdm4.html
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