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Cranberry Sauce Muffins

>> Friday, November 27, 2009 – 

Posted at Foodie Friday



Got leftover cranberry sauce? I have some of the delicious cranberry sauce I made for Thanksgiving from a Smitten Kitchen recipe left over. Or at least I did have, This evening I decided to bake it into some muffins. As if I haven't eaten enough sweet things these past few days, what with pumpkin muffins yesterday morning and pumpkin cheesecake made by one of my husbands friends last night. I can't help it, I have such a sweet tooth.


Recipe makes 12 muffins.

Ingredients
1 cup flour
1/2 cup whole-grain wheat flour
1 cup oats
1/3 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 ½ cups of leftover cranberry sauce
1/2 cup skim milk
1/3 cup vegetable oil
1 egg




1. Heat oven to 400°F. Line muffin tin with paper baking cups.
2. In a large bowl, combine regular flour, whole-grain flour, oats, brown sugar, baking powder, cinnamon, baking soda and salt; mix well. In medium bowl, combine milk, oil, cranberry sauce and egg; blend well. Fold into dry ingredients all at once; stir until dry ingredients are moistened.
3. Fill muffin cups about three-quarters full, sprinkle a little extra sugar and/or cinnamon on the top of each.
4. Bake 20 to 22 minutes or until golden brown 
5.  Remove from oven and let stand in tin for 5 minutes, then remove muffins from tin and place onto a cooling rack.
6. Wait until cooled or eat warm! Who has time to wait for muffins to cool? Not me!





>>  Posted by satakieli at 8:04 PM |   |  send email  | 

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I am a 24 year old British stay at home mother to a two year old boy. Married to a U.S. soldier and currently living in Germany.

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