So uh…do you still have cranberry sauce laying around or am I completely missing the boat on this?
It’s ok if you don’t. It’s even ok if you hate cranberries and wish I’d just shut up about them. Any jam-like concoction will do! If you do have some spare sauce, though, definitely make some muffins.
((I hope it doesn’t seem like I’m obsessed with leftover cranberry sauce. It’s just that every recipe makes a TON and no one eats that much of it…at least at my family Thanksgiving.))
These muffins are actually muffins..know what I mean? They aren’t cupcakes masquerading as muffins. They’re slightly sweet, moist but not cakey, and not so outrageously unhealthy that they stop being a valid breakfast option.
They’re also delicious. Did I mention delicious? Hint of spice and everything nice?
Great with:
- A schmear of STILL leftover sauce
- Butter
- A drizzle of honey
- Both
- Nothing at all
Back with a post-Thanksgiving cleanse soon!
Enjoy!
❤ Ellen
P.S. I hope you had a happy Thanksgiving! Now smile! You’ve got a jamwich =)
Leftover Cranberry Sauce Muffins
Recipe adapted from The Hazel Bloom
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 cup + 3 tablespoons rolled oats (reserve the 3 tablespoons for the tops)
0 – 1/2 cup brown sugar (to taste…it really depends on how sweet you made your cranberry sauce)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 1/2 cups leftover cranberry sauce
1/2 cup buttermilk
1/3 cup pumpkin
1 egg
OPTIONAL: 2 tablespoons melted coconut oil (it DOES give some coconut flavor…it also makes it extra moist. You don’t need it. I happened to enjoy the combination…I’m not offended if you think it’s gross)
- Preheat oven to 400 degrees and prepare a 12-cup standard-size muffin tin (grease and flour or add liners).
- In a large bowl, whisk together the flour, 1 cup oats, brown sugar, baking powder, baking soda, cinnamon and cloves.
- In a medium bowl, whisk together the cranberry sauce, buttermilk, pumpkin and egg. (Optional oil goes here!)
- Pour the wet ingredients into the dry ingredients and stir just until blended. Once everything is wet…stop stirring. Seriously.
- 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, schmear and enjoy!
Ellen in the Kitchen 