Cranberry Sauce Muffins

Blogger Paula Jones from Bell'alimento shares a cranberry muffin recipe. A creative way to turn your leftover Thanksgiving cranberry sauce into a delicious breakfast option.

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Prep Time 10 min
Total Time 30 min
Servings 18

Ingredients

2: cups Gold Medal® all-purpose flour

1: cup sugar

3: teaspoons baking powder

1/2: teaspoon salt

1: cup milk

1/4: cup vegetable oil

1/2: teaspoon vanilla

1: egg, beaten

1: cup leftover cranberry sauce

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Directions

1 Heat oven to 400°F. Spray 18 regular-size muffin cups with cooking spray.
2 In large bowl, stir together flour, sugar, baking powder and salt with whisk. Make well in center of dry ingredients. Add milk, oil, vanilla and egg; stir until combined (batter will be thick). Stir in cranberry sauce.
3 Divide batter evenly among muffin cups, filling each about three-fourths full.
4 Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool slightly before serving.

EXPERT TIPS

Expert Tips

For a more festive appearance, use brioche molds (as shown in photo).

To bump up the flavor even more, you can add grated orange peel.

Got questions? Our experts have the answers. Ask Betty now.

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REVIEWS & COMMENTS

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Posted 12/1/2011 7:16:39 PM REPORT ABUSE sheilaspeed said:

Rating:

Absolutely delicious! I used leftover cranberry orange relish instead of cranberry sauce. Yummy and moist.

This reply was: Helpful Inspiring

Posted 11/28/2011 5:53:43 PM REPORT ABUSE Curldiva said:

Rating:

These were a delightful, easy to make little treat. I had all ingredients on hand. I subbed 1/3 of the white sugar for brown sugar. Every one of my kids ate these and asked for seconds.

This reply was: Helpful Inspiring