Cranberry Corn Muffins Leftover Cranberry Sauce Recipes

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LEFTOVER CRANBERRY SAUCE MUFFINS



Leftover Cranberry Sauce Muffins image

Hearty, tangy muffins using leftover cranberry sauce. They're ridiculously easy to whip up, just perfect for that lazy morning after a big holiday.

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1 cup + 3 tablespoons rolled oats (reserve the 3 tablespoons for the tops)
1/2 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups leftover cranberry sauce
1/2 cup milk (can substitute almond milk)
1/3 cup vegetable oil
1 egg

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Grease a 12-cup standard-size muffin tin (or add liners).
  • In a large bowl, whisk together the flour, 1 cup oats, brown sugar, baking powder, baking soda, salt, and cinnamon.
  • In a medium bowl, whisk together the cranberry sauce, milk, vegetable oil and egg.
  • Pour the wet ingredients into the dry ingredients and stir just until blended.
  • Divide the batter between the 12 muffin cups - about 3/4 to all the way full.
  • Sprinkle with the three tablespoons oats.
  • Bake for 20 minutes or until tops spring back when you touch them and a toothpick inserted into the middle comes out dry.
  • Let cool for about five minutes. Serve.

BEST LEFTOVER CRANBERRY SAUCE MUFFINS



Best Leftover Cranberry Sauce Muffins image

These muffins are so soft and fluffy and so delicious with the roasted pecans on top. A great way to use up leftover cranberry sauce from Thanksgiving! The sugar amount needed depends on how sweet your cranberry sauce is. You can go up to 1/2 cup if the leftover cranberry sauce is on the tart side.

Provided by Marie Wishart

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 13

½ cup milk
⅓ cup olive oil
1 ¼ cups leftover cranberry sauce
⅓ cup brown sugar, or more to taste
1 egg
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 ½ cups all-purpose flour
1 cup oatmeal
¼ cup chopped pecans, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  • Combine milk, olive oil, leftover cranberry sauce, brown sugar, and egg in a bowl and mix together using an electric mixer. Mix in baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add flour and oatmeal and mix everything into a smooth batter.
  • Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with chopped pecans.
  • Bake in the preheated oven until tops spring back when lightly pressed, about 21 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 227.5 calories, Carbohydrate 34.4 g, Cholesterol 16.3 mg, Fat 8.8 g, Fiber 1.8 g, Protein 3.5 g, SaturatedFat 1.4 g, Sodium 321.3 mg, Sugar 13.8 g

CRANBERRY CORN MUFFINS (LEFTOVER CRANBERRY SAUCE RECIPE)



Cranberry Corn Muffins (Leftover Cranberry Sauce Recipe) image

A fun and unusual way to use up that cranberry sauce leftover from Thanksgiving!!! Recipe from Cooking Light November 2009.

Provided by januarybride

Categories     Quick Breads

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 egg
1/3 cup milk
1/4 cup cranberry sauce
1/4 cup shredded monterey jack pepper cheese (may sub other cheeses)
8 1/2 ounces corn muffin mix

Steps:

  • Preheat oven to 400 degrees.
  • Whisk eggs. Add in milk and cranberry sauce and mix well. Stir in cheese and muffin mix (about 30 strokes, it will be lumpy).
  • Rest batter for 5 minutes.
  • Grease a muffin pan.
  • Fill muffin tins 1/2 to 3/4 full of batter and bake for 15-20 minutes.

CRANBERRY SAUCE MUFFINS



Cranberry Sauce Muffins image

I found a delicious use for that leftover cranberry sauce.

Provided by Mintcookie

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 18

Number Of Ingredients 12

2 cups all-purpose flour
½ cup packed brown sugar
¼ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
1 cup cranberry sauce
¾ cup milk
¼ cup vegetable oil
1 egg, slightly beaten
1 teaspoon vanilla extract

Steps:

  • 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.

Nutrition Facts : Calories 145 calories, Carbohydrate 26.2 g, Cholesterol 11.1 mg, Fat 3.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 160.4 mg, Sugar 15.1 g

LEFTOVER EGGNOG CRANBERRY MUFFINS



Leftover Eggnog Cranberry Muffins image

I devised this recipe after Christmas one year to make use of leftover eggnog and cranberries. My friends and family have just raved about these muffins.

Provided by Taste of Home

Time 40m

Yield 2 dozen.

Number Of Ingredients 9

3 cups all-purpose flour
6 tablespoons sugar
4-1/2 teaspoons baking powder
1-1/2 teaspoons salt
1-1/2 cups prepared eggnog
2 eggs, lightly beaten
1/2 cup butter, melted
1-1/2 cups jellied cranberry sauce
1 cup chopped pecans

Steps:

  • In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, mix eggnog, eggs and butter. Stir into flour mixture just until blended. Fold in cranberry sauce and pecans. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 25 minutes or until center of muffin springs back when lightly touched.

Nutrition Facts :

CRANBERRY SAUCE MUFFINS



Cranberry Sauce Muffins image

These fruit-filled muffins are a creative way to turn your leftover Thanksgiving cranberry sauce into a warm and welcoming next-day breakfast.

Provided by By Paula Jones

Categories     Side Dish

Time 30m

Yield 18

Number Of Ingredients 9

2 cups Gold Medal™ all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla
1 egg, beaten
1 cup leftover cranberry sauce

Steps:

  • Heat oven to 400°F. Spray 18 regular-size muffin cups with cooking spray.
  • In large bowl, stir together flour, sugar, baking powder and salt with whisk. Make well in center of dry ingredients. Add milk, oil, vanilla and egg; stir until combined (batter will be thick). Stir in cranberry sauce.
  • Divide batter evenly among muffin cups, filling each about three-fourths full.
  • Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool slightly before serving.

Nutrition Facts : ServingSize 1 Serving

CRANBERRY AND OLIVE OIL CORN MUFFINS



Cranberry and Olive Oil Corn Muffins image

Cornbread and cranberry sauce are synonymous with the holidays and they go beautifully together in these delicious muffins. The olive oil adds a fruity note that complements the citrus zest and cranberry sauce, which are swirled into the batter before baking. The Greek yogurt keeps the muffins tender and the cornmeal adds a lovely texture. Plus, they bake up with gorgeous, rustic tops. Feel free to use leftover cranberry sauce in this recipe if you'd like! These muffins are a great way to start the day and especially festive for the holiday season.

Provided by Elena Besser

Time 1h35m

Yield 12 muffins

Number Of Ingredients 18

Nonstick cooking spray
2 cups fresh or thawed frozen cranberries
1/2 cup sugar
Kosher salt
1 large navel orange, zested and juiced (reserve the zest for the batter)
1 cup sugar
3 large eggs, at room temperature
1/2 cup olive oil
1 cup Greek yogurt, at room temperature
1 lemon, zested and juiced
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour, spooned and leveled
1/2 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
Kosher salt
12 fresh cranberries, for garnish
1 tablespoon sugar, for sprinkling

Steps:

  • Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin with cooking spray.
  • For the cranberry sauce (see Cook's Note): Stir together the cranberries, sugar, orange juice and 1/2 teaspoon salt in a medium saucepan and cook, covered, over medium heat for 5 minutes. Uncover and continue to cook until the cranberries have broken down into a chunky sauce, about 2 minutes. Set aside to cool.
  • Meanwhile, make the batter: Whisk together the sugar and eggs in a large bowl. Add the olive oil and yogurt and whisk to combine. Add the lemon juice, lemon zest and reserved orange zest and whisk until combined. Whisk in the vanilla extract.
  • In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and 1 teaspoon salt. Add to the wet ingredients and fold with a rubber spatula until just combined.
  • Scoop the batter into each well of the prepared muffin tin, 3/4 of the way full, with a cookie scoop or 1/2-cup measuring cup. Top each muffin with 1 tablespoon of the cranberry sauce and swirl into the batter with a toothpick; cover with any remaining batter. If desired, top each with 1 fresh cranberry and sprinkle with sugar.
  • Bake for 5 minutes. Without opening the oven door, reduce the oven temperature to 375 degrees F and continue to bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes.
  • Immediately after baking, gently turn the muffins out of the tin and let them cool, bottoms up, to avoid soggy bottoms. Serve or store in an airtight container at room temperature for up to 3 days.
  • Enjoy!

CRANBERRY-CORNMEAL MUFFINS



Cranberry-Cornmeal Muffins image

The smell of these fresh-baked muffins, filled with tart-sweet cranberries, will get everyone running to breakfast.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 12

Number Of Ingredients 10

1 cup all-purpose flour
3/4 cup cornmeal
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sweetened dried cranberries
1 egg
3/4 cup milk
1/3 cup vegetable oil
1/2 cup coarsely chopped pecans

Steps:

  • Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups.
  • In large bowl, mix flour, cornmeal, sugar, baking powder and salt. In small bowl, mix 2 tablespoons flour mixture and the cranberries; set aside.
  • In medium bowl, beat egg with wire whisk until blended. Beat in milk and oil.
  • Make a well in center of dry ingredients. Add egg mixture to dry ingredients; stir just until dry ingredients are moistened (batter will be thin). Stir in cranberries and pecans. Divide batter evenly among muffin cups.
  • Bake 15 to 18 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool 1 minute; remove from pan to cooling rack. Serve warm or at room temperature.

Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Muffin, Sodium 125 mg, Sugar 13 g, TransFat 0 g

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