Friday, November 25, 2011

Thanksgiving Leftover Cooking: Cranberry-Orange Muffins

This recipe is from my great-grandmother. Great-grandmother recipes need no introduction because they are always good. My favorite thing about these muffins, aside from the taste, is that the batter is such a pretty pink!

  • 2 cups flour (gluten free flour should work too!)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 - 3 cups leftover cranberry sauce (puréed) or raw relish. If you have no cranberry sauce or relish, finely chop 4-6 oz cranberries and add 1/2 a cup sugar.
  • 1/4 cup butter, softened
  • one large egg
  • 1/3 cup sugar (optional, muffins will be nice and tart without it)
  • orange juice as needed to moisten batter

1) Preheat oven to 350
2) Purée cranberry sauce (if not using a relish)

3) Mix together ingredients, no particular order necessary.
4) Spoon into a greased muffin tin.
5) Bake for 18-20 minutes

Delicious with pumpkin cream cheese!

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