Cranberry Upside Down Muffins

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