LOW FAT -- Cranberry Upside Down Muffins

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* Exported from MasterCook *

 

Cranberry Upside Down Muffins

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories : ediets Low Fat

 

 

Amount Measure Ingredient -- Preparation Method

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2 cups rolled oats

2 cups light soy milk

2 cups unbleached all-purpose flour

1/2 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1 teaspoon cream of tartar

2 teaspoons baking soda

1 cup brown sugar

2 tablespoons egg replacer

1/2 cup water

1/2 cup applesauce

3/4 cup jellied cranberry sauce

 

Preheat oven to 400º 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.

 

Each muffin contains 112 calories, 2 g protein, 130 mg sodium, 24 g

carbohydrates, 0.7 g fat, 0 mg cholesterol, 20 mg calcium

 

Source:

" http://www.ediets.com "

 

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Per Serving (excluding unknown items): 228 Calories; 2g Fat (7.5% calories from

fat); 6g Protein; 48g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 315mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 1/2

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 5062 14 0 0 0 0 0 0 20003 0 0 470