Cranberry Sauced Muffins

When I saw that my parents had leftover cranberry sauce after our Thanksgiving meal was complete, I snatched it up for my take-home care package immediately. I had been eyeing the Morning After Cranberry Sauce Muffin recipe that I discovered while seeking out good dairy-free leftover recipes for this post. Of course, it needed just a touch of altering to make it milk-free, and I knew my husband would want a slightly sweeter version.  I followed the recipe and used an egg, but I think this one would do just fine with applesauce or even some extra milk alternative (about 1/4 cup of either) subbed in for the egg to make it egg-free and vegan.
Leftover Cranberry Sauce - Ginger Muffins

Cranberry-Ginger Muffins

  • 1 1/2 cups whole wheat pastry flour
  • 1 cup oats (rolled or quick)
  • 1/2 cup brown sugar, packed
  • 1/4 – 1/2 teaspoon ground ginger or cinnamon (optional)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 ½ cups of leftover cranberry sauce
  • 1/2 cup unsweetened, plain, or vanilla milk alternative (I used unsweetened almond)
  • 1/4 cup grapeseed or vegetable oil
  • 1 egg (1/4 cup applesauce or even try pumpkin as an alternative)
  • Finely chopped crystalized ginger (optional)

Preheat your oven  oven to 400°F and grease about a dozen muffin tins (I had some overflow and needed 14).

In a large bowl, combine the flour, oats, brown sugar, spice, baking powder, baking soda and salt. In a separate bowl, mix the milk alternative, oil, cranberry sauce and egg until well combined.  Add the wet ingredients to the dry ingredients, and stir until just combined.  A few lumps remaining are okay; do not overmix. Fill your muffin cups and if desired, sprinkle little bits of crystalized ginger over top. Bake for 20-22 minutes, or until they take on a light brown hue and a toothpick inserted into the center of a muffin (strategically dodging any remaining whole cranberries) comes out clean.

Yields 12-14 muffins