Nov 302012
I can’t remember exactly where I got this recipe, but I think it was from the internet somewhere. Anyways…it’s now on a card in my recipe box and I pull it out around this time of year to use up leftover cranberry sauce…..well actually this year I made cranberry sauce just so I could make these muffins! 
They’re one of my favorites!
Ingredients:
- 1 cup white flour
- 1/2 cup whole wheat flour
- 1 cup oatmeal
- 1/3 cup sugar (brown or white)
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Tablespoon cinnamon
- 1 1/2 cup cranberry sauce (I used homemade, not sure if the canned kind would work for this or not)
- 1/2 cup milk (I also successfully used 1/4 cup buttermilk and 1/4 cup regular milk)
- 1/3 cup oil
- 1 egg
Mix the dry and wet ingredients separately then combine. Bake at 400 degrees F in greased muffin tins for 20ish minutes or until done.
This post is linked at The Peaceful Mom for Show & Tell Saturday.
I used leftover cranberry sauce for some orange cranberry pancakes – added the sauce and some orange juice to the mix. It turned out great. Now I buy cranberry sauce when on sale right after the holidays for this reason.
Mmm!! That sounds really good!
If you’re curious about the souce, it may have come from here http://www.seriouseats.com/recipes/2007/11/morningafter-cranberry-sauce-muffins.html, where the recipe is credited to Chef Michael Harr of Butterfield 9 in Washington, D.C. I, too, have been making it for a couple of years, and love it!
My favorite homemade cranberry sauce recipe for it is a more complex version, called Pinecrest Committee Cranberry Sauce, which can be found at http://www.oregonlive.com/foodday/index.ssf/2008/06/recipe_detail.html?id=6480