CRANBERRY UPSIDE-DOWN MUFFINS

Cranberry Upside-Down Muffins image

Cranberry sauce provides a simple addition to these delicious muffins that are ready in 35 minutes.

Provided by Pillsbury Kitchens

Time 35m

Yield 12

Number Of Ingredients 10

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 skim milk
1/4 cup vegetable oil
1 teaspoon grated orange peel
2 egg whites

Steps:

Heat oven to 400°F. Place cooling rack over sheet of waxed paper. Spray 12 regular-size muffin cups with cooking spray. Spoon 1 tablespoon cranberry sauce into each muffin cup. Top each with 1 teaspoon brown sugar.
In large bowl, mix flour, sugar, baking powder and salt. In small bowl, mix milk, oil, orange peel and egg whites until well blended. 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.
Bake 14 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan 1 minute. Run knife around edges of muffin cups to loosen. Invert muffins onto cooling rack over waxed paper; remove pan. Cool 5 minutes. Serve warm.

Nutrition Facts : Calories 180, Carbohydrate 31 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Muffin, Sodium 250 mg, Sugar 14 g, TransFat 0 g