Cranberry Upside-Down Muffins

By pamdabear3383

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

Details

Servings 12
Adapted from pillsbury.com

Preparation

Step 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. 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.

Nutritional Information
1 Muffin: Calories 180 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 250mg; Total Carbohydrate 31g (Dietary Fiber 0g, Sugars 14g); Protein 3g