Recipe - Cranberry Upside-Down Muffins

2 cup Rolled oats
2 cup Light soy milk
2 cup Unbleached allpurpose flour
One half teaspoon Sea salt
2 teaspoon Cinnamon
One half teaspoon Nutmeg
1 teaspoon Cream of tartar
2 teaspoon Baking soda
1 cup Brown sugar
2 tablespoon Egg replacer; OR
2 Eggs, beaten* (see note)
One half cup Water
One half cup Natural applesauce
Three fourths cup Jellied cranberry sauce

Preheat oven to 400 F. Grease muffin tins.

Combine oats and soy milk in a large bowl. Set aside.

Sift together flour, salt, cinnamon, nutmeg, cream of tartar and baking
soda. Stir in brown sugar.

Whisk egg replacer and water until light and foamy.

Combine egg replacer, applesauce and oat mixture. Mix well. Add dry
ingredients and mix just until blended. Do not overmix.

Place 2 teaspoons of cranberry sauce in bottom of each muffin cup. Fill
muffin cups 2/3 full with batter.

Bake until a toothpick inserted into middle of muffin comes out clean,
about 15 minutes. Remove from oven, cool for 2 minutes and invert muffins
onto wire racks to finish cooling. Serve warm or at room temperature.

Makes 24 muffins

Per muffin: 112 cal, 2 g prot, 130 mg sod, 24 g carb, 0.7 g fat, 0 mg chol,
20 mg calcium

NOTE: *If using whole eggs instead of egg replacer, do not add One half cup
water.

* Source: Vegetarian Gourmet, Autumn 1993 * Typed for you by Karen Mintzias