Muffins Orange Upside-Down Cranberry

By pattie_d

Ingredients

• Frozen orange juice concentrate
• Granulated sugar
• 2½ (625 mL) cups all purpose flour
• 1/3 cup (75 mL) granulated sugar
• 1 tsp (5 mL) salt
• 1 tbsp (15 mL) baking powder
• 1 tsp (5 mL) baking soda
• 1 cup (250 mL) chopped pecans
• Grated zest of 2 oranges
• 1 cup (250 mL) whole-berry cranberry sauce
• 2/3 cup (150 mL) freshly squeezed orange juice
• 1 tbsp (15 mL) freshly squeezed lemon juice
• 2 eggs
• ¼ cup (50 mL) vegetable oil
• Muffin tins, sprayed with vegetable spray

Details

Servings 12
Adapted from recipes.aarp.org

Preparation

Step 1

Make Ahead

Stir Frying

Preheat oven to 375°F (190°C)

2. In a bowl, combine flour, sugar, salt, baking powder, baking soda, pecans and orange zest. Make a well in the center.

3. In another bowl, whisk together cranberry sauce, orange juice, lemon juice, eggs and oil. Add to flour mixture; stir quickly just until blended.

4. Spoon batter into muffin tins. Bake in preheated oven for 25 to 30 minutes or until browned. Remove from oven; let stand for 5 minutes. Turn pans upside-down so orange mixture is on top. Spoon any remaining sauce over muffins.