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Cranberry Upside-Down Muffins

Anonymous Fri Oct 07 16:39:34 2005

2 c Rolled oats

2 c Light soy milk

2 c Unbleached all-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

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 Per

muffin: 112 cal, 2 g prot, 130 mg sod, 24 g carb, 0.7 g fat, 0 mg chol, 20 mg calcium NOTE:

*If using whole eggs instead of egg replacer, do not add 1/2 cup water. * Source:

Vegetarian Gourmet, Autumn 1993 * Typed for you by Karen Mintzias

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