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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 - Blast from the Past
In today's episode of Blast from the Past, we found a old recipe from Paula's Best Dishes. -
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Ingredients
1 1/2 cups all-purpose flour, plus more for dusting
3/4 cup brown sugar, firmly packed
2 sticks butter
1/2 cup walnuts, chopped
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, yolks separated from whites
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1 (8 oz) package frozen cranberries
Preparation
1. Preheat the oven to 350°F. Spray a 9-inch cake pan with nonstick baking spray and dust with flour.
2.Line the pan with parchment paper and spray again.
3. Combine the brown sugar and 1 stick of butter in a small saucepan. Cook over medium-low heat, stirring frequently, until the butter melts.
4. Pour the mixture into the prepared cake pan. Top with the walnuts.
5. Beat the granulated sugar and remaining 1 stick butter in a large bowl at medium speed with a mixer until fluffy. Beat in the vanilla. Add the egg yolks, beating until combined.
6. Combine the flour, baking powder and salt in a medium bowl. Gradually add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour mixture, beating just until combined after each addition.
7. Beat the egg whites in a separate bowl until stiff peaks form. Gently fold the egg whites into the batter. Add the cranberries and spoon over the mixture in the prepared pan.
8. Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool the cake in the pan, about 10 minutes.
9. Immediately invert the cake onto a serving platter. Cool before serving, about 15 minutes.
10. Serve and enjoy
Cranberry Upside Down Cake
Cranberry upside down cake- Easy Recipe- Moist Cranberry Cake
Light and fluffy butter cake topped with fresh cranberries/butter and brown sugar.
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3 Easy & Delicious Cranberry Dessert Recipes For Thanksgiving | Tastemade
Who needs cranberry sauce when you can make these mouth-watering homemade Cranberry desserts.
Recipes:
Cranberry Upside-Down Cake -
Apple-Cranberry Cream Puff Donuts -
Cranberry Meringue Pie -
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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.
Watch This Before You Attempt A Cranberry Upside Down Cake | Cake Fail
Recipe below! We’ll show you how to make a Cranberry Upside Down Cake. The sweet and tart caramelized cranberries are the perfect topping to this fluffy buttery cake.
If you have patience, you can eat this cooled or if you’re anything like us, eat it straight from the oven! Top with whipped cream or vanilla ice cream.
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--------------------------RECIPE:-------------------------------
* topping *
4 Tb unsalted butter, cubed
3/4c packed light brown sugar
3c fresh or frozen cranberries
* cake *
1/2c unsalted butter, room temperature
1 1/4c sugar
3 large eggs, room temperature
1 1/2c cake flour, sifted
1/2 tsp salt
½ tsp baking powder
¼ tsp baking soda
1/2c sour cream, room temperature
1 tsp pure vanilla extract
Zest of 1 lemon (or orange)
Instructions:
1. Grease your pan(s)
2. Prepare topping: over medium heat, melt 4 Tb butter and the brown sugar, when begins to bubble, remove from heat and set aside
3. Preheat oven to 350F
4. In stand mixer (or with a hand mixer) - on high, beat butter for 1 minute
5. Slowly add sugar and cream for 5 minutes until pale and fluffy
6. Add eggs 1 at a time, combine well after each (scrape down sides as needed)
7. On lowest speed, slowly add flour in 2 batches
8. Add salt, baking powder, and baking soda (don’t over mix)
9. Add sour cream, vanilla and zest (scrape sides and mix til just combined)
10. Pour cranberries over brown sugar mixture in pan
11. Pour on batter
12. Put in oven, then decrease heat to 325F, bake 45-60 min
13. Let cool 10 minutes before flipping out onto a plate
*tip: let cool before slicing*
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