What to Do with Leftovers: Cranberry Sauce Muffins

by Molly Niendorf — November 20, 2008

These sweet Cranberry Sauce Muffins from Serious Eats (www.seriouseats.com) are fairly healthy (made with skim milk and whole wheat flour) and a wonderful way to use up leftover cranberry sauce. Make them for your family, or take them to share with coworkers. Believe me, they'll thank you.

After the holiday season, you can try this recipe with other fruit variations, such as apricot jam or even raisin-apple sauce. You may have to tweak the proportions to maintain the proper consistency of the batter. But first, enjoy the cranberry variation to get an idea of how the recipe delivers.

What you'll need:
1 cup flour
1/2 cup whole-grain wheat flour
1 cup oats
1/3 cup brown sugar
1 tablespoon baking powder
¼ teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 ½ cups of leftover cranberry sauce
1/2 cup skim milk
1/3 cup vegetable oil
1 egg

Heat oven to 400°F. Line muffin tin with paper baking cups.
In a large bowl, combine regular flour, whole-grain flour, oats, brown sugar, baking powder, cinnamon, baking soda and salt; mix well. In medium bowl, combine milk, oil, cranberry sauce and egg; and mix well. Fold into dry ingredients all at once; stir until dry ingredients are moistened.
Fill muffin cups about three-quarters full.
Bake 20 to 22 minutes or until golden brown.
Yields 12 muffins.