Cranberry Sauce Muffins and over 40 more recipes for your Thanksgiving Leftovers!
Cranberry Sauce Muffins are a surprising way to enjoy that leftover cranberry sauce. Have these on Friday morning and start the day off right!
To begin, preheat your oven to 350 degrees. Line a standard muffin pan with papers, and set it aside for now.
In your mixing bowl, combine 1 3/4 cup all purpose flour, 3/4 cup sugar, 1 1/2 teaspoon baking powder, and 1/2 teaspoon each of salt and cinnamon. Give those a quick stir to mix.
Measure out 3/4 cup plus 2 tablespoons of milk. Add in 1/3 cup extra virgin olive oil, a teaspoon of vanilla and an egg.
Whisk them all together in the measuring cup, or a small dish.
Pour the egg mixture into the dry ingredients and mix them together until well combined.
Spoon about a teaspoon or so of the batter into the bottom of each muffin cup – enough to cover the bottom.
Spoon about 2 teaspoons of cranberry sauce into the center of each cup. I am using some of my homemade sauce, but the canned kind works just as well.
Spoon the remaining batter into the cups, dividing it evenly.
Top each with a teaspoon of demerera (raw) sugar.
Bake for 18-20 minutes or until they test done in the center with a toothpick. Remove to a cooling rack and cool for a few minutes.
Serve the muffins warm or room temperature.
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- 1¾ c all-purpose flour
- ¾ c sugar
- 1½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- ¾ c + 2 Tb milk
- ⅓ c extra virgin olive oil
- 1 tsp vanilla extract
- 1 egg
- 8 Tb cranberry sauce, divided
- 4 Tb demerera (raw) sugar, divided
- To begin, preheat your oven to 350 degrees. Line a standard muffin pan with papers, and set it aside for now.
- In your mixing bowl, combine the all purpose flour, sugar, baking powder, salt and cinnamon. Give those a quick stir to mix.
- In the measuring cup or a small dish, whisk together the milk, extra virgin olive oil, vanilla extract and the egg.
- Pour the egg mixture into the dry ingredients and mix them together until well combined.
- Spoon about a teaspoon or so of the batter into the bottom of each muffin cup – enough to cover the bottom.
- Spoon about 2 teaspoons of cranberry sauce into the center of each cup. I use my homemade sauce, but the canned kind works just as well.
- Spoon the remaining batter into the cups, dividing it evenly.
- Top each with a teaspoon of demerera (raw) sugar.
- Bake for 18-20 minutes or until they test done in the center with a toothpick.
- Remove to a cooling rack and cool for a few minutes.
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