Jana's Corner & One and Done Recipes

I started making my own cranberry sauce a few years ago for Thanksgiving and always seem to have about a cup left-over. I don’t want to waste it because its so delicious so I came up with this muffin recipe.

I recommend eating them warm with butter.

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar (brown sugar works great as a substitute)
• 3 teaspoons baking powder
• 3/4 cup milk
• 1/4 cup vegetable oil
• 1 large egg, beaten
• 1 orange (zest and juice)
• 1 cup cranberry sauce
• Raw sugar or crumble topping (try Crazy for Crust’s recipe)

Instructions

1. Preheat the Oven
   • Preheat your oven to 350°F (200°C).
   • Prepare a muffin pan with paper liners or non-stick spray.
2. Mix Dry Ingredients
   • In a large bowl, whisk together the flour, sugar, and baking powder.
3. Combine Wet Ingredients
   • In a separate bowl, mix the milk, vegetable oil, beaten egg, and the juice from the orange.
4. Combine Wet and Dry Ingredients
   • Add the wet mixture to the dry ingredients. Use a mixer on low speed until just combined.
5. Incorporate Cranberry Sauce and Zest
   • Gently fold in the cranberry sauce and orange zest with a spatula or spoon until evenly distributed.
6. Fill the Muffin Cups
   • Fill the muffin cups about 3/4 full with the batter.
7. Add Topping
   • Sprinkle raw sugar or your favorite crumble topping over each muffin.
8. Bake
   • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Cool and Serve
   • Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack.
   • Serve warm with butter.