I hope everyone had a wonderful Thanksgiving with their family yesterday. Once you get out of your food coma, I have a perfect recipe for you to try. Since I'm sure your family is like mine and is faced with mounds of leftovers the day after Thanksgiving, instead of reheating them or letting them go to waste you should use them as ingredients in new meals!
My Turkey and Pancetta Pot Pie recipe is perfect for all that extra poultry. And these cranberry sauce muffins are a scrumptious breakfast treat that you can make using your leftover homemade cranberry sauce. The cinnamon flavored cake topped with the sweet and tart cranberries would be perfect alongside a cup of hot coffee. Enjoy those leftovers!
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1 cup low-fat sour cream
- 1/4 cup low-fat buttermilk
- 2 large eggs
- 1 tsp. vanilla extract
- 1 cup flour
- 1 cup whole wheat flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1 cup cranberry sauce (I used homemade chunky sauce)
Preheat oven to 375 degrees F. Spray a muffin pan (of mini bundt pan) with non stick spray. Or use muffins liners.
In a large bowl, whisk together the vegetable oil, sugar, sour cream, milk, eggs, and vanilla. Whisk in baking powder, baking soda, cinnamon and salt. Whisk in flours until just combined (batter is pretty thick).
Fill the muffin cups with the batter, then spoon about 1 tbsp of your cranberry sauce over the batter.
Bake muffins for about 15 minutes or until a toothpick inserted comes out clean.
Cool muffins in the pan for about 5 minutes, then finish cooling on a wire rack.
Store the muffins in an airtight container on the counter for up to 3 days.
Source: The Savvy Kitchen
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