Cranberry Upside-Down Muffins

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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

Directions

  1. 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. 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. 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.

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