Upside-Down Cherry Muffins

Recipe Tags:

Baking Time: 25 minutes

Preparation Time:

Makes: 12

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Ingredients

  • 2 cups (500 mL) pitted Ontario Tart Cherries, well drained
  • 3/4 cup (175 mL) packed brown sugar
  • 1/4 cup (50 mL) each melted butter and corn syrup

Batter:

  • 1-1/2 cups (375 mL) all-purpose flour
  • 1/2 cup (125 mL) oat bran or wheat bran
  • 1/3 cup (75 mL) packed brown sugar
  • 1 tsp (5 mL) each baking powder and baking soda
  • 1/2 tsp (2 mL) salt
  • 1 Ontario Egg, lightly beaten
  • 1 cup (250 mL) Ontario Buttermilk or plain low-fat yogurt
  • 3 tbsp (45 mL) vegetable oil
  • Ontario Butter (optional)

Preparation

Lightly grease or coat 12 muffin cups with cooking spray. Divide cherries among cups. Add 1 tbsp (15 mL) brown sugar and 1 tsp (5 mL) each butter and corn syrup to each cup.

Batter:

In large bowl, whisk together flour, bran, sugar, baking powder, baking soda and salt. In small bowl, whisk together egg, buttermilk and oil; pour into flour mixture, stirring until just moistened. Spoon over cherries. To catch any spillovers, place muffin pan on rimmed baking sheet. Bake in 375°F (190°C) oven until cake tester inserted in middle comes out clean, about 25 minutes. Let cool on wire rack for 5 minutes. Place a wire rack on muffins; turn upside-down, placing rack on baking pan to catch drips. Remove muffin pan. Serve with butter, if using.

Nutrients per serving

1 muffin:

  • Protein: 4 g
  • Fat: 8 g
  • Carbohydrate: 44 g
  • Calories: 260
  • Fibre: 2 g
  • Sodium: 278 mg