Cranberry Muffins

Cranberry MuffinsThis recipe answers the question what you should do with your leftover cranberry sauce!

  • 1 3/4 cup flour (I used spelt)
  • 3/4 cup sugar
  • 1 tbsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground ginger
  • 1 cup cranberry sauce*
  • 1/2 cup milk of choice (I used vanilla almond)
  • 1/2 cup coconut oil, melted

Preheat oven to 400 degrees F and prepare a twelve-muffin tin with cupcake liners.

Whisk together flour, sugar, baking powder, salt, and spices. In a separate bowl, stir together cranberry sauce, milk, and coconut oil. Pour the wet ingredients into the dry ingredients and stir to combine.

Fill the liners about three-quarters full and bake for 18 minutes, until toothpick inserted in center comes out clean. Let cool to room temperature (or else the liners stick!).

* If you don’t have leftover cranberry sauce, simmer fresh cranberries in the juice and zest of one orange until softened, about 15-20 minutes.

Adapted from Post Punk Kitchen’s Best Pumpkin Muffins 

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