Cranberry Sauced Muffins

Posted by on December 4, 2008 | 4 Comments

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

Comments (4)

 

  1. Alisa,

    I love your blog! What a treasure trove of good information. People always complain that special diets are too expensive, but as you’ve discovered, they really don’t have to be. It’s not easy, especially buying alternative flours, but it can be done. And done in a healthy way, too!

    It’s so funny that you posted this “leftover cranberry sauce” muffin recipe because I’ve got one just like it waiting half-written in my “posts in progress” file. Mine is actually quite different because it’s also GF. I just made it up because I had so much extra cranberry sauce after Thanksgiving. I also had a sugar pumpkin from my CSA delivery, so they joined forces in creating GF/DF muffins.

    Take care and I’ll be back to visit. I also must buy your book!
    🙂
    Melissa

  2. Storm says:

    oooh these look delicious! I have got to try them!

  3. […] Cranberry Sauced Muffins: It’s not only about the turkey when it comes to Thanksgiving leftovers. Here is a yummy muffin recipe to use up that extra cranberry sauce. […]

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