I found a delicious use for that leftover cranberry sauce.

Cranberry Sauce Muffins

all-purpose flour

brown sugar

white sugar

baking powder

salt

cinnamon

cardamom

cranberry sauce

milk

vegetable oil

egg, slightly beaten

vanilla extract

Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line with paper muffin liners.


Whisk flour, brown sugar, white sugar, baking powder, salt, cinnamon, and cardamom together in a bowl. Beat  cranberry sauce, milk, oil, egg, and vanilla extract together in a separate bowl. Stir flour mixture into cranberry sauce mixture until batter is just-moistened; pour into prepared muffin cups.


Bake in the preheated oven until golden brown, about 20 minutes.


It  is great basic recipe for muffins. Couldn't help tweaking it. 1: used 1 cup white flour and 1 cup ground oats. 2: didn't add white sugar at all, because my homemade cranberry sauce already had sugar in it. 3: used coconut oil instead of oil. 4: Added orange rind and squeezed orange juice of one small orange. 
The outcome was heavenly. 
Will make it again and again.

Absolutely perfect use of cranberry sauce.   So good in fact I made more sauce so I could make them again.  One batch I used whole wheat flour and had very good results.

I just made these they are good. I didn't add the cardamom.
I made 12 muffins. next time I will omit cinnamon and add lemon or orange zest to pop the  flavors out. I did add a streusel topping too

These were surprisingly good. Nice flavor rose very well had a delicious crispy top with a moist interior. Loved the spices. I used whole milk as I always do in baking to ensure a moist product with a full flavor. I had considered adding some sort of topping to these but I loved the thin crispy layer that developed and am glad I didn't add anything to this great recipe. I got 14 perfect sized muffins from this recipe instead of eighteen. Thanks!

These are pretty good. My own experience included forgetting to put the brown sugar in (the glory of baking with a 20 month old running rampant) and I have a feeling my baking powder is old.  I came out with a very dense muffin and it could have been sweeter.  I sprinkled brown sugar on top which both sweetened it a little and gave me a crumby coating and it worked good. Even with my two mishaps and without sprinkling the sugar on top these were pretty good. I'd save this recipe to reuse my cranberry sauce each year. I tried to stretch it to make 18 but gosh they were small.   I think 12 is the number. I'd add a crumb coating too next time. .Thanks for the recipe!

*I went back to check and apparently I have two jars of baking powder.  One is fresh, the other expired in oct 2014 ??. So recipe works even with that going on.

it's delicious, I mean honestly i wish id used homemade cranberry sauce but i did this with canned because i had it laying around. i made a lemon curd on top and it paired well together 9/10 would use again

I just finished making these muffins to use up homemade cranberry sauce. Made a few tweeks. Used only amount of brown sugar called for and omitted white sugar as the cranberry sauce already had sugar in it. Substituted about 1/2 cup regular flour with whole wheat flour added heaping tablespoons of oat bran wheat bran and flaxseed meal to dry mixture. Didn't have cardamom substituted allspice and dash of nutmeg mixed skim milk and eggnog to make 3/4 cup and about 1T of lemon juice. Had to add a bit extra mlk to dry ingredients beause of the additions but turned out awesome.

These are really good!Great way to use up leftover cranberry sauce. I think the recipe is good for 12 large muffins. The next time I would add a streusel topping and maybe some walnuts. I will definitely make these again.

Very good taste.  Kind of dry.  I think I'll add 1/2 cup sour cream or Greek yogurt next time.  But there will be a next time because they are very good.

cranberry sauce muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 18

Cost: $2.52 /serving

Author : Mintcookie

Ingredients

Instructions

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