Cranberry Upside-down Muffins Recipe
Adapted from: Pillsbury Christmas 2008.
These muffins are a perfect partner for a cup of coffee or tea.
Enjoy and Cook with Love,
Catherine
Ingredients
- ¾ cup whole cranberry sauce
- ¼ cup brown sugar
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 3 tsps baking powder
- 1 cup milk
- ¼ cup vegetable oil
- 1 tablespoon grated orange peel
- 2 egg whites
Directions
- Preheat oven 400 degrees:
- Place 12 muffin cups in the cup-cake tin and place 1 tablespoon of cranberry sauce in each cup followed by 1 teaspoon of brown sugar.
- In a large bowl, combine flour, sugar and baking powder; mix well. In a small bowl, combine milk, oil, orange peel and egg whites; blend well. Add to flour mixture all at once; stir just until dry ingredients are moistened. Divide batter evenly over the cranberries and brown sugar in muffin cups.
- Bake about 14-18 minutes or until toothpick comes out clean.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 6 servings | |
| Calories 360 | |
| Calories from Fat 96 | 27% |
| Total Fat 10.87g | 14% |
| Saturated Fat 1.51g | 6% |
| Trans Fat 0.23g | |
| Cholesterol 4mg | 1% |
| Sodium 659mg | 27% |
| Potassium 126mg | 4% |
| Total Carbs 60.45g | 16% |
| Dietary Fiber 1.6g | 5% |
| Sugars 28.51g | 19% |
| Protein 5.71g | 9% |
