Everyone loves an excuse to eat muffins, and the cleverest among us know it's all about the tops. So on Black Friday morning, when you're full but the extra cranberry sauce is staring you in the face, consider that excuse enough. They're leftover-efficient, so basically you're doing something good for the environment. Pat yourself on the back and bake these oaty cranberry guys, which come from chef Michael Harr of Butterfield 9 in Washington, D.C. Harr realizes that the gang won't quite be ready for Thanksgiving sandwiches this early and that these are just what the tummy ordered.
Morning-After Cranberry Sauce Muffins
About This Recipe
|This recipe appears in:||Blogwatch: Lemon Poppy Seed Muffin A Guide to Leftover Thanksgiving Recipes|
- 1 cup flour
- 1/2 cup whole-grain wheat flour
- 1 cup oats
- 1/3 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 ½ cups of leftover cranberry sauce
- 1/2 cup skim milk
- 1/3 cup vegetable oil
- 1 egg
Heat oven to 400°F. Line muffin tin with paper baking cups.
In a large bowl, combine regular flour, whole-grain flour, oats, brown sugar, baking powder, cinnamon, baking soda and salt; mix well. In medium bowl, combine milk, oil, cranberry sauce and egg; blend well. Fold into dry ingredients all at once; stir until dry ingredients are moistened.
Fill muffin cups about three-quarters full.
Bake 20 to 22 minutes or until golden brown. Break off that seductive muffin top, then inhale the rest!