Cranberry Sauce Muffins

Cranberry Sauce Muffins Recipe

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I am one of those cooks that thinks a single recipe of something will never be enough for the meal. So this Thanksgiving I doubled the recipe for cranberry sauce. Knowing full well that it will not all be eaten at the meal. The cranberry sauce was delicious it had a chopped apple in it along with lemon and orange juice and zest and toasted walnuts. I received a few compliments but I didn't see anyone taking vast amounts with their meal. So having well over 4 cups of sauce left I searched the internet looking for a use for the leftover cranberry sauce. It took some doing but I did find one. The original recipe called for whole-wheat flour and skim milk which I had neither of, so here is my adapting of the original. Enjoy!

1/ 1/2 Cups all purpose flour
1 cup old fashioned oatmeal
1/3 cup firmly packed brown sugar
1 Tablespoon Baking Powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups leftover cranberry sauce
1/2 cup milk
1/3 cup vegetable oil
1 egg
1 teaspoon cinnamon

Combine all your dry ingredients in a large bowl. In a medium bowl combine your milk, eggs, oil and cranberry sauce. Fold the wet ingredients into the dry just until all is moist. Fill lined muffin cups three quarters full.

Bake: 400 degrees for 20 to 22 minutes or until golden brown.

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