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Cranberry sauce muffins

Posted by Jeanne on November 27, 2011

Our Thanksgiving meal was delicious – we made some small menu alterations.  I ended up making mashed potatoes and then using the turnips and rutabaga I bought to make a gratin with emmentaler cheese.

Nettie enjoyed some squash too.

The turkey was a bit of a nightmare – it was measuring fine, temperature wise, but about 30 minutes ahead of schedule.  We took it out of the oven and upon carving, Curt realized that there were some portions that were RAW still.  I don’t know how a turkey can be measuring at 180F+ in one spot and then be raw in another… but it worked out just fine.  Curt cut up the bird and we put it on a sheet pan to finish cooking (while we cleaned all the cutting boards and knives) and we ended up eating a bit later than planned.

Anyway.  Food was good and a good time was had by all.  But now we have all kinds of cranberry sauce left!

I made this recipe for cranberry sauce – it’s really tasty and I highly recommend it.

It’s both sweet and tart and has a really great cranberry taste.  But it makes a ton so we have a couple cups left.  I decided to turn it into muffins, using this recipe as a starter.

Cranberry Sauce Muffins

Ingredients

  • 1 C flour
  • 1.5 C rolled oats
  • 0.33 C brown sugar
  • 1 TB baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1.5 C of leftover cranberry sauce
  • 0.5 C milk
  • 0.33 C vegetable oil
  • 1 egg

Procedure

Heat oven to 400°F. Line muffin tin with paper 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 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 three-quarters full – I had enough batter for probably 3 dozen muffins.  Since I only have one muffin pan, I did a dozen muffins and a loaf of cranberry oat bread.

Bake muffins 20 to 25 minutes; bake bread 35 to 45 minutes, or until golden brown.

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