With our company stretched out over an entire week this past holiday season, I cooked a double batch of cranberry sauce — which I love, and others, well, not so much. While tidying up the fridge yesterday, I decided to scour my cookbooks for a recipe that would make use of some of the delicious berries and found a muffin recipe that sounded perfect. It makes 16 generous sized muffins that are full of grainy goodness, and the tartness of the cranberries makes them not as sweet as some muffins. Delicious! The recipe follows:
Day-After Cranberry Sauce Muffins
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 baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 ½ cups of leftover cranberry sauce
1/2 cup skim milk
1/3 cup vegetable oil
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 just moistened.
3. Fill muffin cups about three-quarters full. Bake 20 to 22 minutes or until golden brown.