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Cranberry Upside-Down Muffins

Cranberry Upside-Down Muffins recipe image
These Cranberry Upside-Down Muffins offer a delightful twist on classic breakfast baking. By placing jellied cranberry sauce at the bottom of the muffin tin before adding the batter, you create a natural, glossy fruit topping that caramelizes slightly during baking. The muffin itself is hearty and wholesome, made with rolled oats, light soy milk, and natural applesauce for moisture. Warm spices like cinnamon and nutmeg complement the tartness of the cranberries, creating a balanced flavor profile that is neither too sweet nor too dense.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 220
Dietary: Low-cal, Low-fat, Vegan, Vegetarian
Description
These Cranberry Upside-Down Muffins offer a delightful twist on classic breakfast baking. By placing jellied cranberry sauce at the bottom of the muffin tin before adding the batter, you create a natural, glossy fruit topping that caramelizes slightly during baking. The muffin itself is hearty and wholesome, made with rolled oats, light soy milk, and natural applesauce for moisture. Warm spices like cinnamon and nutmeg complement the tartness of the cranberries, creating a balanced flavor profile that is neither too sweet nor too dense.
Ingredients
  • Rolled oats
  • Light soy milk
  • Unbleached all-purpose flour
  • Sea salt
  • Cinnamon
  • Nutmeg
  • Cream of tartar
  • Baking soda
  • Brown sugar
  • Egg replacer
  • Eggs, beaten
  • Water
  • Natural applesauce
  • Jellied cranberry sauce
Directions
  1. 1
    Preheat oven to 400°F (200°C).
  2. 2
    Lightly grease a 24-cup mini muffin tin or a 12-cup standard muffin tin with non-stick spray or oil.
  3. 3
    In a large bowl, combine the rolled oats and light soy milk. Let this mixture sit for about 5–10 minutes to soften the oats.
  4. 4
    In a medium bowl, sift together the unbleached all-purpose flour, sea salt, cinnamon, nutmeg, cream of tartar, and baking soda.
  5. 5
    Stir the brown sugar into the dry ingredients until evenly distributed.
  6. 6
    If using egg replacer, whisk it with the water in a small bowl until light and foamy. If using eggs, simply beat them lightly.
  7. 7
    Add the egg mixture (or replacer mixture) and natural applesauce to the oat-soy milk mixture and stir to combine.
  8. 8
    Pour the wet ingredients into the dry ingredients. Mix gently with a spoon or spatula just until the flour is incorporated; do not overmix, as this will make the muffins tough.
  9. 9
    Place approximately 1 teaspoon of jellied cranberry sauce into the bottom of each greased muffin cup.
  10. 10
    Spoon the batter over the cranberry sauce, filling each cup about two-thirds full.
  11. 11
    Bake for 12–15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  12. 12
    Remove the tin from the oven and let the muffins cool for 2 minutes.
  13. 13
    Carefully invert the muffins onto a wire rack to cool completely. The cranberry topping should now be on top.
  14. 14
    Serve warm or at room temperature.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 220kcal
% Daily Value *
Total Fat 3g5%
Saturated Fat 1g5%
Cholesterol 36mg12%
Sodium 434mg19%
Total Carbohydrate 41g14%
Dietary Fiber 3g12%
Sugars 12g
Protein 7g15%

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

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