Morning-After Cranberry Sauce Muffins
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
- makes about 12 muffins -
Ingredients
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
Procedure
1. Heat oven to 400°F. Line muffin tin with paper baking cups.
2. 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.
3. Fill muffin cups about three-quarters full.
4. Bake 20 to 22 minutes or until golden brown. Break off that seductive muffin top, then inhale the rest!
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8 Comments:
What an inspiration! I will be making these ... but not with the cylindrical log of sauce that my husband prefers!
play-with-food at 10:49PM on 11/22/07
Sounds like a perfect morning-after muffin!
JEP at 5:21AM on 11/23/07
Made these tonight, actually for a 2 belated Thanksgiving dinners on Saturday (live outside the US, so all Americans here had to work on Thursday). The muffins are delicious, sweet and a little savory. Would be good with the turkey gravy as well as for breakfast. Used buttermilk instead of regular, which I had leftover from my buttermilk pies and mashed potatoes. A new holiday favorite, yummy!
erinlovestoeat at 1:22AM on 11/24/07
We made these and really enjoyed them. We did have to guess on the amount of cinnamon to use, since it wasn't listed with the ingredients (we went with 1/4 tsp), but they turned out wonderfully.
blgrimes at 11:14AM on 01/12/08
this isn't gluten-free, so I can't make this as written, but I love the concept. I'm going start working on an adaptation right away!
GuaranteedGF at 3:33PM on 11/18/08
@GuaranteedGF: You could use gluten-free flour no? I trade that for regular flour all the time!
Does any one have a suggestion for how to make the muffin recipe in to a bread loaf? I don't have a muffin pan, but I do have a TON of cranberry sauce!
Linnea Covington at 12:18PM on 11/28/08
Does anyone know if you can replace the skim milk w/whole milk and use pure flower instead of whole wheat?
anberlynn25 at 1:46PM on 11/28/08
@anberlynn25, making those replacements won't be a problem at all...
kasiaw99 at 4:23PM on 11/21/09