Life at Cloverhill

Autumn Recipe Thanksgiving

Leftover Cranberry Sauce Muffins

There are plenty of great recipes out there for what to do with leftover turkey from Thanksgiving, but what about all that cranberry sauce? My Great Aunt makes amazing homemade cranberry every year, but there is always some leftover and it seems like a same to throw it out. Thats where this muffin recipe comes in handy!

The insides are soft and delicious, while the top is golden and crispy!

(I’m sorry about the poor quality of the photos! I took these last year at Thanksgiving before I started using my big Canon camera, so please bear with me.)

Leftover Cranberry Sauce Muffins
 
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Serves: 12 muffins
Ingredients
  • 1 cup flour
  • ½ cup whole wheat flour
  • 1 cup oats
  • ⅓ cup brown sugar
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • ⅓ cup vegetable oil
  • 1 egg
  • ½ cup milk
  • 1½ cups leftover cranberry sauce
Instructions
  1. Preheat oven to 400°F. Line muffin tins with liners.
  2. In a large bowl, combine flour, whole wheat flour, oats, brown sugar, baking powder, baking soda, salt and cinnamon.
  3. In a medium bowl, whisk oil, egg, milk and cranberry sauce.
  4. Stir wet ingredients into dry ingredients until just moistened.
  5. Fill muffin cups about ¾ full.
  6. Bake for 20-22 minutes or until golden brown.
  7. Cool for 5 minutes on a wire rack.
  8. Optional: Add cream cheese icing to make into a delicious dessert.

Preheat oven to 400°F. Line muffin tins with liners.In a large bowl, combine flour, whole wheat flour, oats, brown sugar, baking powder, baking soda, salt and cinnamon.

In a medium bowl, whisk oil, egg, milk and cranberry sauce.

Pour wet ingredients into dry ingredients
Stir until just moistened.
Fill muffin cups about 3/4 full.
Bake for 20-22 minutes or until golden brown. Cool for 5 minutes on a wire rack.
I always want to pull the delicious top off right away. Its so crispy and delicious!

If you’re looking to make these into more of a dessert, spread some cream cheese icing on top! I used the icing recipe from my Carrot Cake Cupcakes.


Comments

  1. Mary says

    Hi Amanda, Thanks for visiting my blog, and for your kind comment! Omigosh, these muffins look delicious! I am definitely going to try these — my whole family are muffin-crazy. Your thanksgiving table looked beautiful, too! 🙂
    xoxo,
    Mary

  2. Design Love says

    Hi Amanda!
    Thanks for the visit to my blog! Glad you liked the spider mantle!You have a great muffin recipe here, and I will try it! I have leftover cranberry sauce my mom made… Perfect!!
    I have to say, your dog is adorable too! We are neigbors practically…I’m in Peterborough!

    Cindy
    xo

  3. Carol says

    Amanda,
    Thanks for your visit! These muffins are beautiful, and so is your blog. I’ll be trying out some of these recipes now that our kitchen is functional!
    The pumpkin brownies….I think they’re first!
    And I love Whiskey’s stretching on the yoga mat. Adorable!

  4. Bree says

    You’ve always got the best recipes and pretty much every one, I’m like “damn, I need to make that!”

    (PS. Halloween Haunt was ok, I thought it was better last year, but that doesn’t mean that I didn’t still get scared in every maze-because I did! Either way, it’s good for a fun night out!)

  11. Anonymous says

    For this recipe, is it imperative to use the whole wheat flour, or can you just use regular baking flour?

    Diane