Cranberry Sauce Muffins
November 23: Eat a Cranberry Day
We are blessed with a bounty of food on Thanksgiving Day and appreciate leftovers. Highlander cooks the turkey and gravy, stuffing, sweet potatoes, rice, bread rolls and corn while Islander bakes the pies and makes Oreo turkey cookies in advance for dessert. Sometimes, though, we have an overabundance of side dishes, such as cranberry sauce, because Islander does not eat it and Highlander cannot finish it by himself. So Islander makes “morning-after cranberry sauce muffins.” They are great for breakfast on Black Friday or as a sporty-style snack when watching football games on television. Give new life to leftovers and make cranberry sauce muffins the morning after Thanksgiving and on Eat a Cranberry Day!
(Adapted from Serious Eats)
- 1 ½ cups (or 1 14-ounce can) cranberry sauce
(we used Ocean Spray brand whole berry cranberry sauce)
- ½ cup milk
- 1/3 cup vegetable oil
- 1 egg
- 1 cup flour
- ½ cup wheat flour
- 1 cup oats
- 1/3 cup brown sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
In a medium bowl, combine the cranberry sauce with the milk, oil and egg. Mix well and set aside.
In a large bowl, mix the flours, oats, brown sugar, baking powder, baking soda, salt and cinnamon.
Fold in the wet ingredients into the dry ingredients, gently stirring well until moistened. Scoop ¾ full into cupcake papers or the wells of a lightly-greased muffin pan. Bake in a preheated oven at 400 degrees F for 20-22 minutes or until golden brown. Remove from oven and cool on wire racks. Yield: Approximately 1 ½ dozen.
- Add more fruit filling to these moist muffins by adding a half cup of fresh or dried cranberries to the batter. Add sweetness by sprinkling sugar on the top of the batter before baking.
- Search our blog for other recipes containing cranberries.