Cranberry Upside-Down Muffins

Cranberry sauce provides a simple addition to these delicious muffins that are ready in 35 minutes.

  • prep time 15 min
  • total time 35 min
  • ingredients 10
  • servings 12

Ingredients

3/4
cup whole-berry cranberry sauce
1/4
cup packed brown sugar
2
cups all-purpose flour
2
tablespoons sugar
3
teaspoons baking powder
1/2
teaspoon salt
1
cup fat-free (skim) milk
1/4
cup vegetable oil
1
teaspoon grated orange peel
2
egg whites
  • 1 Heat oven to 400°F. Place cooling rack over sheet of waxed paper. Spray 12 medium muffin cups with cooking spray. Spoon 1 tablespoon cranberry sauce into each muffin cup. Top each with 1 teaspoon brown sugar.
  • 2 In large bowl, mix flour, sugar, baking powder and salt. In small bowl, mix 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 cranberries and brown sugar in muffin cups.
  • 3 Bake 14 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan 1 minute. Run knife around edges of cups to loosen. Turn muffins upside down onto cooling rack over waxed paper; remove pan. Cool 5 minutes. Serve warm.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Muffin
    Calories
    180
    (
    Calories from Fat
    45),
    % Daily Value
    Total Fat
    5g
    5%
    (Saturated Fat
    1/2g,
    1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    250mg
    250%;
    Total Carbohydrate
    31g
    31%
    (Dietary Fiber
    0g
    0%
      Sugars
    14g
    14%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    10%;
    Iron
    6%;
    Exchanges:
    1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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