What can you do with leftover cranberry sauce? Lots of things, actually, including these delicious morning-after cranberry sauce muffins. They took just about half an hour to make, and my family gobbled them up. My younger son, who admittedly has a bit of a sweet tooth, ate three for breakfast and would have had a fourth if I hadn't intervened. I had to stop him: There's only so much sugar high I can take on a holiday weekend.
The batter for these muffins is as basic as it comes: flour, sugar, eggs, milk, oil. I added wheat germ for a little boost of texture and nutrition, but they'd be fine without, too, if you like your muffins more delicate than hearty.
I used leftover cranberry fig relish, possibly the most delicious cranberry sauce I've ever encountered. But any chunky cranberry sauce will work. Just don't try the canned jellied kind - you definitely want the whole fruit.
Cranberry sauce muffins
1 3/4 cups all-purpose flour
1/2 cup sugar
1/2 tsp salt
2 tsp baking powder
3/4 cup milk
1/4 cup canola or grapeseed oil
1/2 cup wheat germ
1 cup chunky cranberry sauce
Preheat the oven to 375 degrees.
In a large bowl, sift together the flour, sugar, salt and baking powder. In a measuring cup, mix together the milk, oil and egg. Combine the wet and dry ingredients in the bowl, folding gently just until everything is incorporated. Stir in the wheat germ and cranberry sauce.
Spray a 12-cup muffin tin with cooking spray and divide the batter evenly among the muffin cups. Bake about 25 minutes, until the tops are light golden brown and a toothpick comes out clean. Turn the muffins out of the tin and cool on a rack. Serve warm or at room temperature.