Leftover Cranberry Sauce Muffins
Muffins made out of leftover Cranberry Sauce.
I had about a cup of Cranberry sauce sitting in the refrigerator and no one wanted to eat it any more. Me being me didn’t want to trash it. So I just made muffins out of it.
I remember reading an article from the culinary arts that anytime you make muffins, for every 2 cups of flour, you need 2 cups of liquid and a tablespoon of baking powder. This is the most basic recipe and you may tweak it to add flavors as you like. So for this very recipe, I tried to go with those measurements and they came out pretty good and made a good snack.
- All Purpose Flour/Maida - 2 cups ( See tips )
- Baking powder - 1 tblspn
- Salt - 1/2 tspn
- Sugar - 3/4th cup
- Cinnamon powder - 1/2 tspn
- Nutmeg powder - A generous pinch (Optional)
- Cranberry Sauce - 1 cup
- Milk - 3/4th cup
- Neutral tasting oil - 1/4th cup
- Egg - 1
- Vanilla Essence - 1 tspn
- 1) Mix dry ingredients well in a mixing bowl.
- 2) In a separate bowl, combine together the wet ingredients while also beating the egg lightly.
- 3) Pre-heat oven to 400 deg F.
- 4) Using a fork mix the dry ingredients along with the wet ingredients until the flour appears moistened.
- 5) Transfer mixture into muffin pan and bake for 20 minutes or until done.
- Servings: Makes 12 standard muffins
- 1) To measure out flour, spoon flour into measuring cup and then level it with a knife. Do not just scoop out the flour using the measuring cup itself! The flour should not be tightly packed.
- 2) When mixing the dry ingredients with the wet, do not over mix as they can lead to hard muffins.
- 3) Brown sugar may be substituted for white. I did not use it as I was running out of brown sugar.
- 4) Oven temperatures vary. The type of muffin pan used also decides the cook time. So please keep an eye on the muffins after the first 15 minutes. A tooth pick inserted into the centre of the muffins should come out clean.