Cranberry Upside-Down Muffins

 

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

• 1 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.
• 2 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.
• 3 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.