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Orange Upside-Down Cranberry Muffins

Cookstr
  • Course: Dessert, Side Dish, Snack
  • Total Time: Under 1 Hour
  • Skill Level: Easy
  • Cost: Moderate
    • Print
    • Recommend
    orange-upside-down-cranberry-muffins

    Photo by: Mark Shapiro

    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

    Editor's Note

    Nutritional information is based on 18 servings. Serving size is 1 muffin.

    NUTRITIONAL INFORMATION

    Nutrients per serving (% daily value)

    201kcal (10%)
    60mg (6%)
    14mg (24%)
    10mcg RAE (0%)
    116mg
    16mg
    3g
    15g
    1g
    30g
    24mg (8%)
    293mg (12%)
    1g (4%)
    8g (13%)
    1mg (7%)
    FROM THE KITCHEN OF...

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