Leftover or extra cranberry sauce? These easy Cranberry Sauce Cornbread Muffins are a perfect after Thanksgiving treat!
I scrubbed the oven clean yesterday. Our first turkey in our new home christened my oven with its splatter as it bronzed to amber on Thanksgiving, and with zealous new-home energy still intact, I sought to restore it to its pristine porcelain condition.
As I scrubbed the grates in the sink, I laughed at myself. It was like the first dent in my very first car. You know the feeling.
With the window wiped clean, I closed the door, then turned back. I preheated the oven. Time to get it dirty again.
Cranberry sauce is one of those things that I must make every Thanksgiving. But the truth is, my daughter and I are the only ones who care if it’s on the holiday table. So after turkey day, I look for new ways to use up the cranberry sauce, and these cornbread muffins got the big thumbs up from the boys in the family.
What are your favorite day-after recipes for cranberry sauce? I still have some left! But these muffins? They’re long gone.
Cranberry Sauce Cornbread Muffins
Leftover or extra cranberry sauce? These Cranberry Sauce Cornbread Muffins are perfect for the day after Thanksgiving!
1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 cup yellow corn meal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk (or whole milk)
2 large eggs, beaten
1/3 cup canola oil
3 tablespoon melted butter
1/2-3/4 cup cranberry sauce, drained, if very thin (see directions below)
Preheat the oven to 350 degrees F. Line two muffin trays with baking cups or lightly spray with baking spray.
In a large bowl, whisk together the flour, sugar, corn meal, baking powder and salt. In a separate small bowl, whisk together the buttermilk, eggs, canola oil and butter. Add the buttermilk mixture to the flour mixture, then mix to combine. Add the drained cranberry sauce, and fold in. Guage the ratio of cranberry sauce depending on the consistency (start with 1/2 cup, then add more if needed) and tang of your cranberry sauce (add more/less sugar depending).
Fill the muffin trays about 2/3 full (a standard sized ice cream scoop makes this easy). Bake for about 18-20 minutes, or until an inserted toothpick comes out clean. Cool for 3 minutes in the muffin tray before transferring to a wire rack to cool completely.
This can also be baked in an 8-inch square baking pan, for about 30 minutes.
Lightly adapted from Sweet Corn Muffins, Albers Corn Meal.