If you happen to have any extra cranberry sauce left over from the holidays, here’s a good recipe you can use it in (if you don’t, keep this in mind for next year 🙂 ). These Cranberry Sauce Muffins are sweetened with brown sugar and whole berry cranberry sauce–you can use your own homemade cranberry sauce, like this Fresh Cranberry Sauce)–or you can use whole berry cranberry sauce from a can. These muffins have some oats in them, too, so they’re both healthy and tasty! Sometimes I add a Cranberry Sauce Glaze on top of these muffins but they are great with or without the glaze, so if you’re watching your calories, just leave the glaze off. They taste great right out of the oven, spread with a little butter or Cranberry–Pecan Cream Cheese Spread. Yum!
CRANBERRY SAUCE MUFFINS by NancyC, adapted from Serious Eats
Makes 16 muffins
- 1 1/2 cups all-purpose unbleached flour
- 1 cup quick-cooking oats
- 1/3 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/3 cup canola oil or light olive oil
- 1 1/2 cups Whole Berry Cranberry Sauce (I use either my homemade recipe or the Ocean Spray® brand)
- 1 large egg
Preheat oven to 400˚F. Line 16 muffin tins with paper baking cups.
In large bowl, blend together flour, oats, brown sugar, cinnamon, baking powder, baking soda, and salt.
In medium bowl, combine milk, oil, cranberry sauce and egg; blend well.
Fold wet ingredients into dry ingredients all at once and stir until dry ingredients are moistened.
Fill muffin cups about 3/4 (or just a little more) full. Bake 20 minutes at 400˚F, or until toothpick inserted in center comes out clean. You can eat these warm right out of the oven…spread with a little butter or Cranberry-Pecan Cream Cheese Spread. Or, let the muffins cool completely and top them with this glaze…
CRANBERRY SAUCE GLAZE
- 1 cup powdered sugar
- 1 1/2 Tablespoons milk or half and half
- 1 Tablespoon Whole Berry Cranberry Sauce
- chopped pecans for sprinkling over glaze
In small bowl, mix powdered sugar and milk (or half and half) together, blending well. Stir in the cranberry sauce and blend well. Drizzle over cooled muffins, then sprinkle with pecans if desired. Let glaze set and then serve.
This is a great muffin for fall and winter when you’re craving that great cranberry flavor. And it’s always nice to bake muffins and other goodies when it’s cold outside! What have you been baking this winter?