Thursday, December 5, 2013

Cranberry Muffins



Even though I made my cranberry and brie puff pastries a few times, I still had quite a bit of cranberry sauce left over.  I wasn't really in the mood for a dessert (which is a big surprise) so instead I used them to make muffins.  For a muffin, these really aren't too bad for you either. 

Gather up some milk, an egg, cranberry sauce, oats flour, baking soda, baking powder, cinnamon, salt, applesauce and some brown sugar.  


Start by whisking together all the dry ingredients in a large bowl.


In a separate bowl mix together all wet ingredients.


Add the wet ingredients to the dry and mix until fully combined.


Use muffin liners or lightly spray the muffin pan with cooking oil.  Fill about 3/4 of the way full.


Bake for 15 minutes at 400 degrees Fahrenheit, or until golden brown.  These turned out just how I wanted them too.  Lightly sweet combined with the tanginess of the cranberries.  They're hearty and filling.  Enjoy on their own or with butter or jam.





Cranberry Muffins
1 1/2 cups flour (wheat, oat, almond, etc)
1 cup old fashioned oats
3 Tablespoons brown sugar
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup cranberry sauce
1/2 cup milk (almond milk works great as well)
1/3 cup applesauce
1 egg

Preheat oven to 400 degrees Fahrenheit.  In a large bowl whisk together all dry ingredients: flour, oats, brown sugar, baking powder, baking soda, salt and cinnamon.  In a separate bowl mix together all wet ingredients: cranberry sauce, milk, applesauce and egg.  Mix wet ingredients into the dry ingredients.  Spray or line a muffin pan and fill 3/4 of the way full.  Bake for 15 minutes or until golden brown.  Let cool for a few minutes, the cranberries will be very hot.

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