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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
Cranberry Upside-Down Cake | Betty Crocker Recipe
The quintessential fall berry falls head over heels in this sweet-tart spin on an upside down cake. Cranberries, butter and brown sugar go on the bottom of your cake pan before the batter, but once the cake’s turned out, they form a caramelly top that pops with cranberry tartness. Stock up on cranberries while they’re in season—this cake can be made year-round with frozen berries.
Recipe:
How to make cranberry upside down muffins
How to Make Cranberry Upside-Down Cake by Grant Melton
This simple, sweet-tart dessert is made with fresh cranberries and—topped with walnut-flavored whipped cream.
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 Muffins | Easy Recipe | Whisk N Bakes
Hello my friends, welcome to Whisk N Bakes!
Cranberry is healthy as it is. We can make delicious muffins that are soft,
flavorful and healthy. Hope you will give it a try and see for yourself. Enjoy!
Cranberry Muffins
1 cup dried cranberries soak in water for at least 30 minutes.
2 1/2 cup all purpose flour
2 tsp baking powder
1 tsp salt
3/4 cup granulated sugar
1/4 cup veg. oil
2 large eggs
2 tsp vanilla extract
250 fresh milk
1/4 cup lemon juice
Streusel Topping:
1/2 cup all purpose flour
2 tbsp butter
3 tbsp sugar
Bake in a preheated oven at 400 degrees Fahrenheit for 25 minutes.
#whisknbakes
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: