They still taste good though! But this is definitely more of a breakfast muffin. They're called Morning-After Cranberry Sauce Muffins, courtesy of Serious Eats. Technically, mine are week-after cranberry sauce muffins. Oh well! The cranberry sauce was still good! Such a good way to use up that excess cranberry sauce left over from Thanksgiving!
Morning-After Cranberry Sauce Muffins
Makes about a dozen
1 cup flour
1/2 cup whole-grain flour
1 cup oats
1/3 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups leftover cranberry sauce
1/2 cup skim milk
1/3 cup vegetable oil
- Preheat oven to 400F. Line muffin tins with baking cups.
- In a large bowl, combine regular flour, whole-grain flour, oats, brown sugar, baking powder, cinnamon, baking soda, and salt. Mix well. In a medium bowl combine milk, oil, cranberry sauce, and egg. Blend well. Fold into dry ingredients all at once; stir until dry ingredients are moistened.
- Fill muffin cups about 3/4 full.
- Bake 20-22 minutes or until golden brown.
The recipe is easy enough. The recipe didn't actually say how much cinnamon to add (forgot that detail?), but 1 teaspoon seems to be enough for me, especially since my homemade cranberry sauce had plenty of spices in it already! That's another thing....I wouldn't suggest cranberry sauce from a can for this recipe. It is a nice wholesome muffin that tastes good too! But then I did add a sugar-cinnamon-flour-butter crumb topping!