Today I've got a recipe and a tip all rolled into one. I don't know about you but around my house we always have leftover cranberry sauce from Thanksgiving. And to be honest- we never finish it. So about three years ago started making Cranberry orange muffins with the leftover sauce.
Making these muffins is really easy- like most of the muffins I make it's a "one bowl" recipe. Besides... who wants to fuss around with baking something complicated after the marathon of cooking that is Thanksgiving. You can throw these together in 10 minutes and be eating them straight out the oven in about a half hour. YUM!
- 1/2 cup cranberry sauce- we get the "whole cranberry sauce" out of the can but whatever you have on your table will be fine.
- The zest from one orange
- 1/3 C walnuts (optional)
- 1.5 cups flour
- 1/2 cup to 3/4 cup sugar (depends on how sweet your cranberry sauce is to begin with. I usually use 3/4 of a cup for the sauce right out of the can).
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 tablespoon canola oil
- 1 egg
- 1/3 cup of milk (I use nonfat or 1% but whatever is in the fridge will be fine)
Preheat oven to 375.
Sift all the dry ingredients (sugar, flour, salt, baking powder) to a mixing bowl. Then add wet ingredients (egg, milk, oil cranberry sauce) and mix just until ingredients are incorporated. Add orange zest and nuts and mix again until combined. Don't over-stir or the muffins will be tough and chewy!
Spray your muffin pan with nonstick spray or line with muffin cups. Fill each cup evenly. Makes 6 large muffins or 12 regular size. Bake for 18 min (for large muffins) or until a toothpick inserted in the center comes out clean.
Remove from pan and let cool. (Or if you are impatient because the smell so good- go ahead and eat one warm!)
And If you already know you'll have more than enough cranberry sauce for your holiday dinner why wait until after Thanksgiving? Make these muffins the day before and have a nice light holiday morning breakfast after you put the Turkey in the oven.