If you ever read our 2nd book One Potato, you will see that we have learned it is smart not to waste food. We especially love making sure leftovers are used up by using them to create something NEW. In this easy recipe, we use leftover cranberry sauce to make moist and tangy mini muffins. These muffins are easier to make than traditional cranberry muffins, and they are filled with spices that will make your house smell like the holidays. They are the perfect addition to any breakfast, brunch, or holiday meal.
2 cups all-purpose flour
½ cup firmly packed brown sugar
¼ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg (optional)
1 14 oz. can whole-berry cranberry sauce (about 1 ½ cups homemade)
½ cup milk (or almond milk)
¼ cup melted butter or vegetable oil
1 teaspoon vanilla
Crumble Topping (Optional but highly recommended!)
¼ cup softened butter
¼ cup brown sugar
¼ cup old-fashioned rolled oats
¼ cup all-purpose flour
½ teaspoon cinnamon
- Preheat your oven to 375˚
- Wash your hands.
- Grease 36 mini muffin pan cups with cooking spray (or wipe cups with your butter wrapper).
- In a large bowl, whisk together flour, sugars, baking powder, salt, cinnamon, and nutmeg. Make sure there are no big lumps of brown sugar.
- In a medium bowl or large measuring cup, whisk together cranberry sauce, milk, egg, vanilla, and melted butter or oil.
- Create a little well in your dry ingredients and pour in the wet ingredients. Mix gently until just blended (be careful not to overmix or your muffins will be tough).
- Drop about a tablespoon of batter into each muffin cup.
- Optional, sprinkle each muffin with about ½ teaspoon of crumble topping.
- Bake for 10-12 minutes.
- Let cool for about five minutes before popping out of pan. Cool slightly and eat! (Freeze any leftovers in an airtight container!)
These are wonderful paired with Sir Sidney’s Simple Homemade Butter http://princessrain.com/sir-sidneys-simple-homemade-butter/
Happy cooking from Princess Rain!