Are you tired of staring at that leftover cranberry sauce in your fridge, wondering how to transform it into something delicious? Look no further! These Leftover Cranberry Sauce Muffins are not only a delightful way to repurpose your holiday leftovers, but they also promise to fill your kitchen with a warm, inviting aroma that will have everyone flocking to the oven. With a perfect balance of sweet and tart, these muffins are a treat for breakfast, a snack, or even dessert. Ready to impress your family and friends? Let’s dive into this simple yet scrumptious recipe that will have you saying goodbye to food waste and hello to a new favorite!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup leftover cranberry sauce
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 large egg
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined and no lumps remain.
- In a separate medium bowl, mix the leftover cranberry sauce, milk, vegetable oil, and egg until smooth and fully incorporated.
- Create a well in the center of the dry ingredients and pour the wet ingredient mixture into it. Gently fold the ingredients together using a spatula, being careful not to overmix. Some small lumps are okay.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Optional: Sprinkle a little extra sugar on top of each muffin for a crispy, sweet crust.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Prep Ahead: To save time, measure out your dry ingredients in advance and store them in an airtight container. This makes the mixing process even quicker when you're ready to bake.
- Mixing Technique: Be careful not to overmix the batter. A few small lumps are perfectly fine and will result in a lighter, fluffier muffin.
- Cranberry Sauce Variations: Feel free to experiment with different types of cranberry sauce, such as homemade or store-bought. You can even add a touch of orange zest for a citrusy twist!
- Sugar Topping: For an extra touch of sweetness and a delightful crunch, sprinkle a little sugar on top of the muffins before baking. It creates a beautiful crust that enhances the overall flavor.
- Storage: To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. You can also freeze them for longer storage—just reheat in the oven for a warm treat anytime!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 32g
Protein: 3g
Fat: 9g
Saturated Fat: g
Cholesterol: 20mg
