For our Thanksgiving, I made homemade cranberry sauce, but since I was the only one to eat it I had a LOT left! I searched the internet for ideas about how to use leftover cranberry sauce….I found tons of suggestions to use it for marinades and sauces for meat, but that wasn’t how I really wanted to use it. I mean, I paid $4 for these suckers! I want to use them to make something GOOD!
I gave up on my search for ideas and just started looking up recipes for muffins with fruit. I figured I could add a little more sugar and add in the tangy cranberry sauce I had.
So, here’s what I did:
I mixed 3/4 cups of milk with 1/4 cup of oil (I used extra light extra virgin olive oil because that’s what I had in the cabinet) and 1 egg.
In a second bowl I mixed 1 3/4 cups of flour, 2 teaspoons of baking powder, 1 teaspoon of salt, and 1/2 cup of sugar.
Next, I made a “well” in the dry ingredients and poured the milk/egg/oil mixture into it. I stirred it until it was mixed, but still lumpy. After it was all mixed, I gently stirred in about 2/3 cups of my cranberry sauce.
I made about 36 mini-muffins, but the batter should also make 12 regular sized muffins.
After you get the batter in your muffin tins, pop em into a 375*F (200*C) oven for about 11 minutes for mini muffins or about 18 minutes for regular sized muffins.
I think these are the BEST muffins I have ever tasted! These are definitely muffins and not cupcakes though.