Cranberry Upside-Down Muffins

• 3/4 c. whole berry cranberry sauce
• 1/4 c. firmly packed brown sugar
• 2 c. all-purpose flour
• 2 Tbsp. sugar
• 3 tsp. baking powder
• 1/2 tsp. salt
• 1 c. skim milk
• 1/4 c. oil
• 1 tsp. grated orange peel
• 2 egg whites

1. Heat oven to 400u0b0.
2. Spray 12 muffin cups with nonstick cooking spray.
3. Spoon 1 tablespoon cranberry sauce into each muffin cup; top each with 1 teaspoon brown sugar.
4. Lightly spoon flour into measuring cup; level off.
5. In large bowl, combine flour, sugar, baking powder and salt; mix well.
6. In a small bowl, combine milk, oil, orange peel and egg whites; blend.
7. Add to dry ingredients all at once; stir until just moistened.
8. Spoon batter evenly over cranberries and sugar in muffin cups.
9. Bake at 400u0b0 for 14 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes.
10. Loosen edges with knife and invert onto wire rack over waxed paper.

whole berry, brown sugar, flour, sugar, baking powder, salt, milk, oil, egg whites

Taken from www.cookbooks.com/Recipe-Details.aspx?id=673783 (may not work)