Recipes

Cherry Upside-Down Muffins

• 1-1/2 cups (375 mL) all-purpose flour
• 1/2 cup (125 mL) oat bran or natural wheat
• 1 tsp (5 mL) baking powder
• 1 tsp (5 mL) baking soda
• 1/2 tsp (2 mL) salt
• 1/3 cup (75 mL) packed brown sugar
• 1 egg, lightly beaten
• 1 cup (250 mL) buttermilk or plain low-fat yogurt
• 3 tbsp (50 mL) vegetable oil

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

In large bowl, stir together flour, bran, baking powder, baking soda and salt; stir in sugar. 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 tin on baking sheet with sides. Bake in 375°F (190°C) oven until cake tester inserted in middle comes out clean, about 25 minutes. Let cool on rack for 5 minutes. Place rack on muffins; turn upside-down on rack. Place rack on baking pan to catch drips; remove muffin pan.

Topping:
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.