Cranberry Upside-Down Muffins

These Cranberry Upside-Down Muffins are a delightful twist on traditional baking, offering a tart-sweet balance that is perfect for breakfast or an afternoon treat. The base features a rich layer of jellied cranberry sauce that caramelizes slightly during baking, creating a glossy, flavorful topping. The muffin batter itself is hearty and moist, thanks to rolled oats soaked in soy milk and natural applesauce, which also makes them naturally egg-free. Warm spices like cinnamon and nutmeg infuse the bread with cozy, autumnal aromas. They are tender, not too sweet, and hold up well even when served warm from the oven. Ideal for holiday gatherings, potlucks, or a special weekend brunch, these muffins bring a festive touch to any table without the fuss.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Advanced

Servings: 24

Calories: 219.6

Dietary: Low-cal, Low-fat

Description

These Cranberry Upside-Down Muffins are a delightful twist on traditional baking, offering a tart-sweet balance that is perfect for breakfast or an afternoon treat. The base features a rich layer of jellied cranberry sauce that caramelizes slightly during baking, creating a glossy, flavorful topping. The muffin batter itself is hearty and moist, thanks to rolled oats soaked in soy milk and natural applesauce, which also makes them naturally egg-free. Warm spices like cinnamon and nutmeg infuse the bread with cozy, autumnal aromas. They are tender, not too sweet, and hold up well even when served warm from the oven. Ideal for holiday gatherings, potlucks, or a special weekend brunch, these muffins bring a festive touch to any table without the fuss.

Ingredients

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

Directions

1
Preheat oven to 400°F (200°C).
2
Generously grease two 12-cup muffin tins with oil or non-stick spray.
3
In a large bowl, combine rolled oats and soy milk; let stand for 10 minutes to soften.
4
In a separate medium bowl, whisk together flour, sea salt, cinnamon, nutmeg, cream of tartar, baking soda, and brown sugar until well blended.
5
If using egg replacer, mix it with water in a small bowl and whisk until light and foamy; if using eggs, beat them lightly.
6
Add the egg mixture (or egg replacer mixture) and applesauce to the oat mixture and stir until combined.
7
Pour the dry ingredients into the wet mixture and stir gently just until no streaks of flour remain; do not overmix.
8
Place 2 teaspoons of jellied cranberry sauce into the bottom of each prepared muffin cup.
9
Fill each muffin cup about two-thirds full with batter, being careful not to disturb the cranberry layer at the bottom.
10
Bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
11
Remove from oven and let muffins cool in the pans for 2 minutes.
12
Gently invert the muffins onto a wire rack to release them, revealing the cranberry topping.
13
Allow to cool completely or serve warm.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 219.6kcal

% Daily Value *
Total Fat 2.9g5%
Saturated Fat 0.7g4%
Cholesterol 36.1mg13%
Sodium 433.8mg19%
Total Carbohydrate 41.3g14%
Dietary Fiber 3.4g14%
Sugars 11.8g
Protein 7.4g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cranberry, muffins, upside-down, oats, vegan, egg-free, breakfast, snack, baking, cinnamon, applesauce, soy milk, festive, holiday, healthy, vegetarian, tart, sweet, brunch, easy

Read it online: https://www.chefs-mate.com/recipe/cranberry-upside-down-muffins-2/