Info
- Course: Dessert, Side Dish, Snack
- Skill Level: Easy
- Cost: Moderate
- Favorited: 2 Times
Can be made ahead of time.
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Orange Upside-Down Cranberry Muffins
Cookbook
Yield : Makes 12 to 18 muffins
Ingredients
- Frozen orange juice concentrate
- Granulated sugar
- 2½ (625 mL) cups all purpose flour
- 1/3 cup (75 mL) granulated sugar
- 1 tsp (5 mL) salt
- 1 tbsp (15 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1 cup (250 mL) chopped pecans
- Grated zest of 2 oranges
- 1 cup (250 mL) whole-berry cranberry sauce
- 2/3 cup (150 mL) freshly squeezed orange juice
- 1 tbsp (15 mL) freshly squeezed lemon juice
- 2 eggs
- ¼ cup (50 mL) vegetable oil
Equipment:
- Muffin tins, sprayed with vegetable spray
Directions
Preheat oven to 375°F (190°C).
1. Into each prepared muffin cup, spoon 1 tsp (5 mL) frozen concentrate and ½ tsp (2 mL) sugar. Set aside.
2. In a bowl, combine flour, sugar, salt, baking powder, baking soda, pecans and orange zest. Make a well in the center.
3. In another bowl, whisk together cranberry sauce, orange juice, lemon juice, eggs and oil. Add to flour mixture; stir quickly just until blended.
4. Spoon batter into muffin tins. Bake in preheated oven for 25 to 30 minutes or until browned. Remove from oven; let stand for 5 minutes. Turn pans upside-down so orange mixture is on top. Spoon any remaining sauce over muffins.
© 2008 Esther Brody
Note from Cookstr's Editors
Nutritional information is based on 18 servings. Serving size is 1 muffin.
Nutritional Information
Nutrients per serving
201 kcal
6 % daily value
24 % daily value
0 % daily value
116 mg
16 mg
3 g
15 g
1 g
30 g
24 mg
293 mg
1 g
8 g
7 % daily value
