Cranberry Corn Muffins Leftover Cranberry Sauce Recipe
Transform your holiday leftovers into a delightful breakfast treat with this Cranberry Corn Muffins recipe, perfect for repurposing leftover cranberry sauce. These tender, golden muffins combine the subtle sweetness of cornmeal with the tangy burst of cranberry, creating a beautiful marbled effect that’s as eye-catching as it is delicious. Ready in just 30 minutes, this quick and easy recipe uses pantry staples like flour, sugar, and milk, making it an accessible choice for any home baker. Serve them warm or at room temperature as a tasty brunch item, or pair them with a pat of butter for a cozy snack. Perfect for the holiday season or year-round, these muffins are a creative and flavorful way to avoid food waste while delighting your taste buds. Keywords: cranberry corn muffins, leftover cranberry sauce recipe, easy muffin recipe, holiday leftovers recipe, cornmeal muffins.
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Ingredients
- 1 cup All-purpose flour
- 1 cup Fine cornmeal
- 0.5 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Milk
- 0.25 cup Unsalted butter, melted and slightly cooled
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 0.5 cup Leftover cranberry sauce
Directions
Step 1
Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
Step 2
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and salt until well combined.
Step 3
In a medium bowl, whisk the milk, melted butter, egg, and vanilla extract until smooth.
Step 4
Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix; the batter should be slightly lumpy.
Step 5
Gently fold the leftover cranberry sauce into the batter, creating a marbled effect. Take care not to overmix, as you want streaks of cranberry throughout.
Step 6
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Step 7
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Serve warm or at room temperature. These muffins are perfect on their own or with a pat of butter.
Nutrition Facts
| Serving size | (832.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2090.1 |
| Total Fat 61.4g | 0% |
| Saturated Fat 35.4g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 337.1mg | 0% |
| Sodium 2709.1mg | 0% |
| Total Carbohydrate 352.3g | 0% |
| Dietary Fiber 13.4g | 0% |
| Total Sugars 154.3g | |
| Protein 36.1g | 0% |
| Vitamin D 148.4IU | 0% |
| Calcium 375.5mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 817.5mg | 0% |
Source of Calories