Apple Cranberry Muffins

Tod Dimmick

Turn leftover cranberry sauce from a liability into an opportunity. This recipe looks best with sauce that contains whole berries, but will work with any cranberry sauce.

Prep time: 15 Minutes
Cook time: 18 Minutes
Yield: 12-14 muffins

3 cups whole wheat flour
1 cup wheat bran
1/2 cup + 2TB sugar or equivalent, separated
2 tsp baking soda
2 tsp baking powder
1 1/2 tsp ground cinnamon
pinch salt
2 eggs
1 1/2 cups applesauce
1/4 cup canola oil
up to 1 cup cranberry sauce

Preheat the oven to 400.

In a large bowl, mix the flour, sugar, baking soda, baking powder, cinnamon, and salt. In a separate bowl whisk the eggs, and mix in the applesauce & oil. Mix the wet mixture into the flour mixture to create a thick dough, then stir in the cranberry sauce. Scoop into lined muffin cups, and bake for 18 minutes or until just firm.

Tip: Since different sauces contain varying amounts of liquid, you might need to add a little more flour to create your dough.

Served up by Tod Dimmick

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