BEST LEFTOVER CRANBERRY SAUCE MUFFINS
These muffins are so soft and fluffy and so delicious with the roasted pecans on top. A great way to use up leftover cranberry sauce from Thanksgiving! The sugar amount needed depends on how sweet your cranberry sauce is. You can go up to 1/2 cup if the leftover cranberry sauce is on the tart side.
Provided by Marie Wishart
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Combine milk, olive oil, leftover cranberry sauce, brown sugar, and egg in a bowl and mix together using an electric mixer. Mix in baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add flour and oatmeal and mix everything into a smooth batter.
- Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with chopped pecans.
- Bake in the preheated oven until tops spring back when lightly pressed, about 21 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 227.5 calories, Carbohydrate 34.4 g, Cholesterol 16.3 mg, Fat 8.8 g, Fiber 1.8 g, Protein 3.5 g, SaturatedFat 1.4 g, Sodium 321.3 mg, Sugar 13.8 g
CRANBERRY SAUCE MUFFINS
I found a delicious use for that leftover cranberry sauce.
Provided by Mintcookie
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line with paper muffin liners.
- Whisk flour, brown sugar, white sugar, baking powder, salt, cinnamon, and cardamom together in a bowl. Beat cranberry sauce, milk, oil, egg, and vanilla extract together in a separate bowl. Stir flour mixture into cranberry sauce mixture until batter is just-moistened; pour into prepared muffin cups.
- Bake in the preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 145 calories, Carbohydrate 26.2 g, Cholesterol 11.1 mg, Fat 3.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 160.4 mg, Sugar 15.1 g
LEFTOVER CRANBERRY SAUCE MUFFINS
Hearty, tangy muffins using leftover cranberry sauce. They're ridiculously easy to whip up, just perfect for that lazy morning after a big holiday.
Provided by Kare for Kitchen Treaty
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Grease a 12-cup standard-size muffin tin (or add liners).
- In a large bowl, whisk together the flour, 1 cup oats, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In a medium bowl, whisk together the cranberry sauce, milk, vegetable oil and egg.
- Pour the wet ingredients into the dry ingredients and stir just until blended.
- Divide the batter between the 12 muffin cups - about 3/4 to all the way full.
- Sprinkle with the three tablespoons oats.
- Bake for 20 minutes or until tops spring back when you touch them and a toothpick inserted into the middle comes out dry.
- Let cool for about five minutes. Serve.
CRANBERRY SAUCE MUFFINS
These fruit-filled muffins are a creative way to turn your leftover Thanksgiving cranberry sauce into a warm and welcoming next-day breakfast.
Provided by By Paula Jones
Categories Side Dish
Time 30m
Yield 18
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 18 regular-size muffin cups with cooking spray.
- 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.
- Divide batter evenly among muffin cups, filling each about three-fourths full.
- Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool slightly before serving.
Nutrition Facts : ServingSize 1 Serving
CRANBERRY CORN MUFFINS (LEFTOVER CRANBERRY SAUCE RECIPE)
A fun and unusual way to use up that cranberry sauce leftover from Thanksgiving!!! Recipe from Cooking Light November 2009.
Provided by januarybride
Categories Quick Breads
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Whisk eggs. Add in milk and cranberry sauce and mix well. Stir in cheese and muffin mix (about 30 strokes, it will be lumpy).
- Rest batter for 5 minutes.
- Grease a muffin pan.
- Fill muffin tins 1/2 to 3/4 full of batter and bake for 15-20 minutes.
LEFTOVER EGGNOG CRANBERRY MUFFINS
I devised this recipe after Christmas one year to make use of leftover eggnog and cranberries. My friends and family have just raved about these muffins.
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, mix eggnog, eggs and butter. Stir into flour mixture just until blended. Fold in cranberry sauce and pecans. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 25 minutes or until center of muffin springs back when lightly touched.
Nutrition Facts :
CRANBERRY SAUCE MUFFINS (GLUTEN FREE)
What to do with leftover cranberry sauce? Make muffins of course. I find a recipe on line and tweaked it to make it gluten free. These were quite good. Moist and delicious. Please note: The gluten free flour blends are from America Tests Kitchen "It Can't Be Gluten Free Volume 1 and 2".
Provided by PaulaG
Categories Breads
Time 1h
Yield 1 muffin, 12 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl combine the flours, oats, brown sugar, baking powder, salt, orange zest and cinnamon. Whisk together to thoroughly combine.
- In a medium bowl combine the whole berry cranberry sauce, yogurt, coconut oil, eggs and orange extract.
- Make a well in the center of dry ingredients and add the wet ingredients. Stir to combine with a rubber spatula. Cover bowl and allow to rest for 15 to 20 minutes.
- Preheat oven to 400 degrees. Prepare a 12 cup muffin tin by lining with muffin liners and lightly spraying with a gluten free non-stick cooking spray. Using a well rounded 1/3 cup scoop, divide the batter and scoop into prepared tin. Bake for 25 to 30 minutes until lightly browned and cooked through. Gluten free baking requires a slightly longer cook time.
Nutrition Facts : Calories 230.3, Fat 7.8, SaturatedFat 5.8, Cholesterol 32.3, Sodium 269.1, Carbohydrate 37.1, Fiber 1.6, Sugar 19.7, Protein 4
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- Preheat the oven to 400°F. Line a standard 12-cup muffin pan with cupcake liners and lightly coat with nonstick baking spray.
- In a large mixing bowl, whisk together flour, oats, baking powder, baking soda, salt and cinnamon. Set aside.
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