Upside-down Cranberry Muffins

Upside-down Cranberry Muffins Recipe - Vegan Breakfast Idea

Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 12 muffins |

Vegan diet

Introduction

Upside-down Cranberry Muffins are a delicious twist on traditional muffins, with a sweet and tangy cranberry sauce on the bottom. These muffins are perfect for breakfast, brunch, or as a sweet treat any time of day.

History

The Upside-down Cranberry Muffins recipe is a modern take on classic upside-down cakes, where the fruit is placed on the bottom of the pan and the batter is poured on top before baking. This recipe adds a festive touch with the addition of jellied cranberry sauce, giving the muffins a burst of flavor and color.

Ingredients

2 cups rolled oats
2 cups light soy milk
2 cans unbleached, all-purpose flour
0.5 tsp sea salt
2 tsp cinnamon
0.5 tsp nutmeg
1 tsp cream of tartar
2 tsp baking soda
1 cup brown sugar
2 tbsp egg replacer
0.5 cup water
0.5 cup applesauce
0.75 cup jellied cranberry sauce

How to prepare

Preheat the oven to 400°F (204°C).
Grease the muffin tins.
In a large bowl, combine the oats and soy milk. Set aside.
Sift together the flour, salt, cinnamon, nutmeg, cream of tartar, and baking soda.
Stir in the brown sugar.
Whisk the egg replacer and water until light and foamy.
Combine the egg replacer, applesauce, and oat mixture. Mix well.
Add the dry ingredients and mix just until blended. Do not overmix.
Place 2 tsp of cranberry sauce in the bottom of each muffin cup.
Fill the muffin cups 0.67 full with batter.
Bake until a toothpick inserted into the middle of a muffin comes out clean, about 15 minutes.
Remove from the oven, cool for 2 minutes, and invert the muffins onto wire racks to finish cooling.
Serve warm or at room temperature.

Variations

Try using different types of fruit preserves or jams in place of the cranberry sauce.
Add chopped nuts or dried fruit to the batter for extra texture and flavor.

Cooking Tips & Tricks

Make sure to grease the muffin tins well to prevent sticking.

- Do not overmix the batter, as this can result in tough muffins.

- Use a toothpick to check for doneness - if it comes out clean, the muffins are ready.

- Inverting the muffins onto wire racks while they are still warm helps to prevent them from becoming soggy.

Serving Suggestions

Serve Upside-down Cranberry Muffins warm with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of sweetness.

Cooking Techniques

The key to making perfect Upside-down Cranberry Muffins is to not overmix the batter and to bake them until a toothpick inserted into the center comes out clean.

Ingredient Substitutions

If you don't have jellied cranberry sauce, you can use any other type of fruit preserves or jam in its place.

Make Ahead Tips

You can prepare the batter for Upside-down Cranberry Muffins ahead of time and store it in the refrigerator until ready to bake.

Presentation Ideas

Serve Upside-down Cranberry Muffins on a platter with fresh berries and a sprig of mint for a beautiful presentation.

Pairing Recommendations

Enjoy Upside-down Cranberry Muffins with a cup of hot tea or coffee for a delightful breakfast or snack.

Storage and Reheating Instructions

Store any leftover Upside-down Cranberry Muffins in an airtight container at room temperature for up to 3 days. Reheat in the microwave for a few seconds before serving.

Nutrition Information

Calories per serving

Each serving of Upside-down Cranberry Muffins contains approximately 150 calories.

Carbohydrates

Each serving of Upside-down Cranberry Muffins contains approximately 30 grams of carbohydrates.

Fats

Each serving of Upside-down Cranberry Muffins contains approximately 3 grams of fats.

Proteins

Each serving of Upside-down Cranberry Muffins contains approximately 2 grams of proteins.

Vitamins and minerals

Upside-down Cranberry Muffins are a good source of vitamin C from the cranberry sauce.

Alergens

This recipe contains soy and wheat allergens.

Summary

Upside-down Cranberry Muffins are a delicious and relatively healthy treat, with a good balance of carbohydrates, fats, and proteins.

Summary

Upside-down Cranberry Muffins are a delicious and festive treat that is perfect for any occasion. With a sweet and tangy cranberry sauce on the bottom, these muffins are sure to be a hit with family and friends.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Upside-down Cranberry Muffins. It was a cold winter day, and I had just received a package in the mail from my dear friend, Margaret. Inside the package was a handwritten note and a collection of recipes that she had gathered from her own family and friends over the years.

As I flipped through the pages, my eyes landed on a simple yet intriguing recipe for Upside-down Cranberry Muffins. I had never heard of such a thing before, and I was immediately drawn to the idea of a sweet and tart cranberry topping on a fluffy muffin base. I knew I had to give it a try.

I followed the recipe to a tee, carefully measuring out the ingredients and mixing them together in a large bowl. The scent of fresh cranberries filled my kitchen, mixing with the warm aroma of cinnamon and nutmeg. As I poured the batter into the muffin tins and topped them with the cranberry mixture, I couldn't wait to see how they would turn out.

After baking in the oven for just the right amount of time, I pulled the muffins out and let them cool on the counter. The tops were a beautiful deep red, thanks to the juicy cranberries that had caramelized in the oven. I couldn't resist taking a bite right away, and I was blown away by the burst of flavor in my mouth. The tartness of the cranberries paired perfectly with the sweetness of the muffin base, and I knew I had discovered a new favorite recipe.

I immediately called Margaret to thank her for sending me such a wonderful recipe. She laughed and told me that she had learned it from her own grandmother, who had passed it down through the generations. I was touched by the thought of this recipe being a part of a long line of family traditions, and I knew that I had to share it with my own loved ones.

From that day on, Upside-down Cranberry Muffins became a staple in my kitchen. I made them for holiday gatherings, brunches with friends, and even just as a special treat for myself on a quiet afternoon. Each time I baked them, I thought of Margaret and her grandmother, and I felt connected to them through this delicious recipe.

Over the years, I have added my own twists to the recipe, experimenting with different types of fruit and spices. I have made Upside-down Cranberry Muffins with apples, pears, and even peaches, each variation bringing its own unique flavor to the table. But no matter how I change it up, the original recipe remains close to my heart, a reminder of the joy and warmth that good food can bring.

As I write this now, I can't help but smile at the memories that flood back to me with each bite of an Upside-down Cranberry Muffin. The taste of sweet and tart, the warmth of cinnamon and nutmeg, the love and laughter shared with family and friends. These muffins are more than just a recipe to me – they are a symbol of all the wonderful moments that food has brought into my life.

So if you ever find yourself in need of a special treat, or if you simply want to add a touch of magic to your day, I encourage you to try making Upside-down Cranberry Muffins. Who knows, maybe you'll create your own memories and traditions with this delicious recipe, just as I have. Happy baking!