Orange Upside-Down Cranberry Muffins

• Frozen orange juice concentrate
• Granulated sugar
• 2 1/2 (625 mL) cups all purpose flour
• 1/3 cup (75 mL) granulated sugar
• 1 tsp (5 mL) salt
• 1 tbsp (15 mL) baking powder
• 1 tsp (5 mL) baking soda
• 1 cup (250 mL) chopped pecans
• Grated zest of 2 oranges
• 1 cup (250 mL) whole-berry cranberry sauce
• 2/3 cup (150 mL) freshly squeezed orange juice
• 1 tbsp (15 mL) freshly squeezed lemon juice
• 2 eggs
• 1/4 cup (50 mL) vegetable oil
• Muffin tins, sprayed with vegetable spray

1. Preheat oven to 375F (190C).
2. Into each prepared muffin cup, spoon 1 tsp (5 mL) frozen concentrate and 1/2 tsp (2 mL) sugar.
3. Set aside.
4. In a bowl, combine flour, sugar, salt, baking powder, baking soda, pecans and orange zest.
5. Make a well in the center.
6. In another bowl, whisk together cranberry sauce, orange juice, lemon juice, eggs and oil.
7. Add to flour mixture; stir quickly just until blended.
8. Spoon batter into muffin tins.
9. Bake in preheated oven for 25 to 30 minutes or until browned.
10. Remove from oven; let stand for 5 minutes.
11. Turn pans upside-down so orange mixture is on top.
12. Spoon any remaining sauce over muffins.

orange juice, sugar, flour, sugar, salt, baking powder, baking soda, pecans, oranges, wholeberry, freshly squeezed orange juice, freshly squeezed lemon juice, eggs, vegetable oil, tins

Taken from www.cookstr.com/recipes/orange-upside-down-cranberry-muffins (may not work)