Cranberry sauce muffins are a great way to make use of Thanksgiving leftovers. Honestly, I love these so much, I would make cranberry sauce just to make these muffins.
Another Thanksgiving is over. We used up all sorts of produce this past weekend. We are down to two weeks of the CSA and while I’m looking forward to the break, the last basket really came in handy for Thanksgiving. The basket was full of potatoes, brussel sprouts, shallots, rosemary, carrots, and squash. There was also celeriac, but that’s a veggie for another post. We still had cranberries from Bandon, so all the bases were covered.
The full menu included a roasted turkey breast (for just the two of us, that’s about as much turkey as we can handle), roasted garlic mashed potatoes, roasted brussel sprouts, gravy, challah, and cranberry sauce. Oh – and a white chocolate pumpkin cheesecake that I bought for a fundraiser. I felt a little weird not cooking my own dessert, but it was so worth it!
We made use of everything throughout the weekend. The cranberry sauce made it into at least one grilled brie cheese sandwich. With one cup of sauce left, I knew I had to make some cranberry sauce muffins.
On a funnier note – I finally bought a regular 12 muffin cup muffin pan. I’ve been making muffins with one large muffin tin and one small muffin tin. You might not think it would be hard to remember to pick up a muffin pan at the store, but I kept forgetting to put it on the list. Until today – standing in the middle of my living room and going Aha! Such exclamations definitely startle both the husband and the dog.
No matter – I have plenty of muffin tins now. I gave the new pan a test run on my cranberry sauce muffins. They turned out perfectly!
- 1 cup flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 eggs
- 1/2 cup oil
- 1/2 cup Greek yogurt
- 1 teaspoon vanilla
- 1 cup cranberry sauce
- Preheat oven to 375 degrees.
- Combine dry ingredients, from flour through nutmeg, in a large bowl. In a smaller bowl, combine the eggs, oil, yogurt and vanilla. Fold the wet ingredients into the dry and mix.
- Line 12 muffin cups with muffin liners. Fill each muffin cup about 1/4 of the way. Divide the cranberry sauce between each muffin cup. Finish filling each cup with the remaining batter.
- Bake for 20 minutes or until a skewer or knife inserted in the middle of a muffin comes out clean.
- Makes 12. Enjoy!