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How To make Cranberry Upside Down Muffins
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
How To make Cranberry Upside Down Muffins's Videos
How to make cranberry upside down muffins
Martha Stewart Cranberry Upside-Down Cake
A super easy cake to make! The photo of the cake is a nice ruby red cranberry topping. It appears to be a great Christmas cake to serve. We'll see!
Upside-Down Cranberry Coffee Cake
Upside-Down Cranberry Coffee Cake | Get the Full Recipe:
Special occasions call for warm buttery coffee cake! This coffee cake becomes a special winter treat by adding tart, fresh cranberries to an already tender and flavorful cake. Serve it for a holiday brunch this season, or make it in the New Year when you need a warm treat on a cold morning.
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Delicious Cranberry Square Recipe Video
These delicious cranberry square are a family favorite and can be made year round with Cape Cod Select frozen cranberries - available in a store near you!
Cranberry Upside - Down Cake
Remember a recipe is just a guide. Fine tune it to how you want it and how you like spice and flavor. Enjoy!
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Pecan pie link:
RECIPE:
½ cup butter, plus more for greasing the pan
1¼ cup flour, plus more for dusting the pan
One 12-ounce bag cranberries
1¾ cup sugar, divided
2 tablespoons cornstarch
1 teaspoon ground cardamom (or ¼ teaspoon nutmeg)
2 eggs
½ teaspoon baking soda
1 teaspoon salt
Preheat oven to 350˚F.
Cut a round of parchment to fit snugly in the bottom of an 8-inch cake pan. Grease the pan with softened butter, then use a paper towel to wipe off any excess. Dust with flour, shaking it around the pan to evenly coat and tapping out any excess. Place the parchment round into the bottom of the pan.
Place the cranberries, ¾ cup sugar, cornstarch and cardamom into the bowl of a food processor. Pulse 5-6 times to coarsely chop, then scoop berries into the cake pan and spread into an even layer.
In a medium saucepan over medium heat, melt the butter. Remove from the heat and whisk in the remaining 1 cup sugar. Add the eggs and whisk until smooth. Using a rubber spatula, stir in the flour, baking soda and salt. Pour the batter over the chopped cranberries. Tap the cake pan on the counter a few times to get rid of any excess air.
Bake for 50 minutes, then remove and let cool completely, about 3 hours; the cranberries need to be cooled completely so that they adhere together.
Once the cake is completely cooled, invert a plate on top of the cake pan, and then flip. (If the cake doesn’t come out, place the cake pan on the stove top and heat for a few seconds to loosen the berries from the bottom.) Remove the parchment.
Serve with whipped cream!
Cranberry Upside Down Cake Recipe: Gluten Free
Fun, festive, and easy to prepare, this gluten free cranberry upside down cake will be the showstopper for any holiday party. Made with gluten free baking flour, this celebratory cake is perfect for those with gluten sensitivities. But thanks to a combination of tart cranberries, fresh orange zest, and warm vanilla, your guests will never be able to tell this cake is gluten free!
To make this cranberry upside down cake, fresh or frozen cranberries and orange juice are sauteed with butter and sugar to create a sweet, sticky cranberry caramel. Pour this cranberry mixture into the bottom of your skillet and top with cake batter made from a mixture of Gluten Free 1-to-1 Baking Flour and Almond Flour. Once the cake is finished baking, carefully flip it onto a serving platter for a wow-worthy dessert. Enjoy!
Recipe:
Ingredients Used
Gluten Free 1-to-1 Baking Flour:
Natural Almond Flour:
Baking Powder:
Baking Soda: