Vegan Low-Fat Cranberry Upside-Down Muffins TNT

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Vegan Low-Fat Cranberry Upside-Down Muffins TNT

 

2 cs. rolled oats

2 cs. light soy milk

2 cs. unbleached all-purpose flour

1/2 tsp. sea salt

2 tsps cinnamon

1/2 tsp. nutmeg

1 tsp. cream of tartar

2 tsps. baking soda

1 c. brown sugar

2 tbsps. 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.

Calories...112...Fat...0.7 g...Protein...2 g...Carbs..

..24 g...Sodium...130 mg...Fiber...0.6 g.

NOTE: *If using whole eggs instead of egg replacer,

do not add 1/2 cup water.