Do y’all have a vat of cranberry sauce leftover? Because I sure did! While I love cranberry sauce – the homemade kind please – I always seem to have more of it than I can possibly eat after turkey day. So I wondered if I could toss some of my cranberry sauce into a muffin thang and see if it was tasty…it was! 😀
Every year I make this cranberry sauce recipe. It’s really easy to make and this year I pizzazz-ed it up with some fresh grapefruit zest instead of dried orange peel and it was really dang good. Highly recommend!
Dave loved these muffins, but I thought they could use just a smidge more sugar, so if you’re like me and like a tad more sweet, I’ve recommended a small extra dose of sugar below.
I hope you give these a try and I hope everyone had a fabulous Thanksgiving!
1 3/4 cup all-purpose flour
1/2 cup sugar (+ 2 tbsp sugar if you prefer sweeter muffins)
2 tsp baking powder
1 tbs cinnamon (you know I’m using my Bloom Organics!)
1/2 tsp ground ginger
1 beaten egg
3/4 cup cream or milk
1/4 cup melted butter
1 cup cranberry sauce
1 tbs brown sugar
First preheat the oven to 400 degrees. Then line a muffin tin with paper muffin wrappers, or grease well.
Next add the flour, sugar, baking powder, cinnamon and ground ginger into a large mixing bowl, or stand mixer and mix together. Then combine the beaten egg, cream or milk, and melted butter to a separate bowl and mix well.
Add the liquid mix to the flour mixture and mix together until just combined – do not over mix. Then fold in cranberry sauce by hand, just until well distributed. The dough will be marbel-ey with red, don’t worry it ends up looking pretty!
Add the batter by large spoonfuls into the muffin tin, filling 3/4 of the way. Sprinkle each with a dash of brown sugar.
Pop the muffins into the oven and cook for 16-17 minutes until the tops are firm and they are just starting to golden.
Remove from the oven and let cool on a cooling rack for 15 minutes prior to digging in.
I hope you all enjoy! Cheers!