Cranberry Upside Down Muffins

Turn breakfast on its head! These muffins have a sweet surprise. Bottoms up!

Cranberry Upside Down Muffins
Cranberry Upside Down Muffins
  • PREPARATION TIME: 20 minutes
  • COOKING TIME: 20 minutes
  • YIELDS 12 muffins

INGREDIENTS:

Cranberry Sauce

  • 1 1/2 cups cranberries, fresh or frozen
  • 3/4 cup sugar
  • 1 Tbsp. orange juice
  • 1 tablespoon orange zest

Batter

  • 1 cup all purpose white flour
  • 1 cup whole-wheat flour
  • 1/2 cup sugar
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup Dannon® Oikos® Vanilla Greek Yogurt
  • 1 egg, beaten
  • 4 Tbsp. canola oil
Cranberry Upside Down Muffins

DIRECTIONS:

  • Preheat oven to 400 degrees F.
  • In a sauce pan over medium heat, place all cranberry sauce ingredients.
  • Stir constantly until sugar dissolves, 10 minutes.
  • In mixing bowl combine flour, sugar, baking powder, and salt. Set aside.
  • In a large bowl combine yogurt, egg, and canola oil.
  • Add flour mixture to yogurt mixture. Do not over mix.
  • Evenly divide cranberry mixture among 12 greased muffin cups. Top with muffin batter also evenly distributed.
  • Place in oven for 15-20 minutes until muffins are golden brown or a toothpick comes out clean.
  • Cool for a few minutes then invert so cranberry is face up.