---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CRANBERRY UPSIDE-DOWN MUFFINS
  Categories: Breads, Vegetarian, Vegetables, Low-cal, Low-fat
       Yield: 24 servings
  
       2 c  Rolled oats
       2 c  Light soy milk
       2 c  Unbleached all-purpose flour
     1/2 ts Sea salt
       2 ts Cinnamon
     1/2 ts Nutmeg
       1 ts Cream of tartar
       2 ts Baking soda
       1 c  Brown sugar
       2 tb Egg replacer; -OR-
       2    -Eggs, beaten* (see note)
     1/2 c  Water
     1/2 c  Natural applesauce
     3/4 c  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 1/2 cup
   water.
   
   * Source: Vegetarian Gourmet, Autumn 1993 * Typed for you by Karen Mintzias
  
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