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Cranberry Upside-Down Muffins

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By Pillsbury Kitchens
Updated Nov 9, 2010
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Cranberry sauce provides a simple addition to these delicious muffins that are ready in 35 minutes.

Cranberry Upside-Down Muffins

  • Prep Time 15 min
  • Total 35 min
  • Ingredients 10
  • Servings 12
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Ingredients

  • 3/4 cup whole-berry cranberry sauce
  • 1/4 cup packed brown sugar
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fat-free (skim) milk
  • 1/4 cup vegetable oil
  • 1 teaspoon grated orange peel
  • 2 egg whites

Instructions

  • Step 
    1
    Heat oven to 400°F. Place cooling rack over sheet of waxed paper. Spray 12 medium muffin cups with cooking spray. Spoon 1 tablespoon cranberry sauce into each muffin cup. Top each with 1 teaspoon brown sugar.
  • Step 
    2
    In large bowl, mix flour, sugar, baking powder and salt. In small bowl, mix milk, oil, orange peel and egg whites; blend well. Add to flour mixture all at once; stir just until dry ingredients are moistened. Divide batter evenly over cranberries and brown sugar in muffin cups.
  • Step 
    3
    Bake 14 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan 1 minute. Run knife around edges of cups to loosen. Turn muffins upside down onto cooling rack over waxed paper; remove pan. Cool 5 minutes. Serve warm.

Nutrition

180 Calories
5g Total Fat
3g Protein
31g Total Carbohydrate
14g Sugars

Nutrition Facts

Serving Size: 1 Muffin
Calories
180
Calories from Fat
45
Total Fat
5g
7%
Saturated Fat
1/2g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
250mg
10%
Potassium
85mg
2%
Total Carbohydrate
31g
10%
Dietary Fiber
0g
0%
Sugars
14g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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