Cranberry Sauce Muffins

What happens when you forget to serve cranberry sauce with Chrismtas dinner (in my case, after making a big batch of delicious homemade cranberry sauce, I forgot to serve it!)? You make cranberry sauce muffins. I created this recipe today and have to say, it’s pretty darn good! Light, tangy, slightly sweet and tasty–these little muffins make a perfect little breakfast with coffee. And, I might add, you will love how the batter turns pink (do you have a pretty princess in your house? Make these with her! She will love you!). The recipe …

Cranberry Sauce Muffins
Recipe by Sarah Jio

Ingredients:

1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
1 egg
1 cup buttermilk (lowfat)
2 tablespoons melted butter
1/2 cup sugar (or less if you prefer)
3/4 cup of cranberry sauce (with whole berries)
1/2 cup apple sauce

Preparation:

Preheat oven to 350 degrees. Prepare a 12-cup muffin pan with liners. Mix dry ingredients together, set aside. Whisk wet ingredients (being careful to whisk in butter slowly so it doesn’t clump), then mix in the cranberry and apple sauces. Combine wet ingredients with dry ingredients. Scoop the batter into the muffin liners, and bake for about 20-25 minutes (check your muffins carefully when you reach the 18 minute mark–oven temps vary, and mine is a speedy convection that wants to overcook everything!).

Enjoy!

P.S. How was your Christmas?