Orange Upside-Down Cranberry Muffins

Name: Orange Upside-Down Cranberry 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; Muffin tins, sprayed with vegetable spray

Chef

Esther Brody

View

Cookbook

1500 Best Bars, Cookies, Muffins, Cakes and More

Published by Robert Rose

View

This image courtesy of Mark T. Shapiro

Makes12 to 18 muffins

Cooking Methodbaking

CostModerate

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

Recipe Coursedessert, side dish, snack

Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian

Mealbreakfast, brunch, kid snack

Taste and Texturefruity, sweet, tangy, tart

Type of Dishmuffins

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
Muffin tins, sprayed with vegetable spray

Instructions

Preheat oven to 375°F (190°C).
Into each prepared muffin cup, spoon 1 tsp (5 mL) frozen concentrate and ½ tsp (2 mL) sugar. Set aside.
In a bowl, combine flour, sugar, salt, baking powder, baking soda, pecans and orange zest. Make a well in the center.
In another bowl, whisk together cranberry sauce, orange juice, lemon juice, eggs and oil. Add to flour mixture; stir quickly just until blended.
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.