Cranberry sauce is a big hit with my family. We have cranberry sauce with turkey over the Christmas period, in sandwiches with leftovers, alongside foie gras, with fresh goat's cheese on toast and all sorts. Nevertheless, we always seem to have some leftover in the fridge so I thought it was about time to find a new use for it and what better than cranberry sauce muffins?
I absolutely loved how these turned out and I'll definitely be making them again and again. They are great served warm but the very best part has to be the crunchy top of the muffin.
Ingredients for 10-12 muffins: 200g plain flour, 100g oats, 100g brown sugar, 1 tablespoon baking powder, 1/2 teaspoon bicarbonate of soda, 1/2 teaspoon cinnamon, 1 pinch salt, 250g cranberry sauce, 100ml milk, 50g sunflower oil, 1 egg, zest of 1 orange.
Method: Preheat oven to 200°C. Place cases in your muffin tin. Mix all dry ingredients together in a mixing bowl: flour, oats, brown sugar, baking powder, baking soda, cinnamon and salt. In a separate bowl, whisk together cranberry sauce, milk, sunflower oil, orange zest, and the egg. Add dry ingredients and stir with a spatula. Divide batter between muffin cases. Sprinkle each muffin with extra oats and a little bit of caster sugar to make the tops crispy. Bake for 20 minutes. Serve warm.
Notes: adapted from here.