The first time I learned about jellied cranberry sauce was in November 2009. I had been living in the US for about 10 years at that point. However, I had never been to any traditional Thanksgiving dinners. Imagine my shock when I saw this jellied substance on TV. What in the world is that? How is it a sauce? What kind of sorcery is that? I had the opportunity to try it very soon afterwards and had to withdraw all my snark. I still want to know who decided to gelatinize the sauce but it's not too bad.
I decided to try that very jellied substance in muffins. I can picture some being left over from Thanksgiving dinner. Maybe you're not sure what to do with it. You could slice some up and throw the bits in a muffin.
It's Muffin Monday so scroll down to see the other lovely muffins this month.
Cranberry Sauce Muffins
Yield: 12 muffins
About 1/2 cup - 1 cup leftover jellied cranberry sauce, sliced into small pieces
210 grams (1 3/4 cup) all-purpose flour
45 grams (1/2cup) rolled oats
150 grams (3/4 cup) sugar
14 grams (2 tablespoons) cornstarch
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup milk
1/2 cup oil
2 eggs
Directions
Preheat oven to 400 F. Line a 12-cup capacity muffin pan with liners.
Whisk flour, oats, sugar, cornstarch, baking powder, salt, and cinnamon.
In a separate container, whisk together milk, oil, and eggs.
Add the liquid ingredients to the dry ingredients. Stir gently until just combined and there are no streaks of flour.
Scoop scant two tablespoons into each muffin well.
Next, add two teaspoons to three teaspoons of cranberry sauce.
Cover up the sauce with batter then sprinkle on some more slices of sauce.
Bake 20 - 25 minutes until the tops are golden.
Cool and enjoy.
- Almond Cranberry Orange Muffins from Magical Ingredients
- Cheddar, Bacon, and Potato Muffins from Karen's Kitchen Stories
- Coconut Papaya Muffins from Palatable Pastime
- Cranberry Sauce Muffins from Passion Kneaded
- Leftover Mashed Potato Muffins (Small Batch) from Food Lust People Love
