This recipe repurposes leftover cranberry sauce by folding it into corn muffin batter. The result is perfect for breakfast or brunch after the holidays.
Thanksgiving is quickly approaching. As much as it’s important to get set for the big feast, it’s never too early to start thinking about the meals to follow. I enjoy the traditional Thanksgiving meal as much as anyone, but one person can only eat leftovers for so long. That’s why I came up with this recipe to help you repurpose leftover cranberry sauce.
I incorporate it in a corn muffin batter that is perfect for breakfast or brunch the weekend after. Seeing as how it’s not quite turkey time yet I had to make a batch of homemade cranberry sauce just to develop this recipe.
The result is so good that I might have to use the rest of the leftovers to make it again tomorrow.
Looking for something to do with those leftover mashed potatoes? Give this mashed potato gnocchi recipe a try.
Cranberry Sauce Corn Muffins
This recipe repurposes leftover cranberry sauce by folding it into corn muffin batter. The result is perfect for breakfast or brunch after the holidays.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 large egg
- 1 cup milk
- 1 stick (1/2 cup) unsalted butter, melted and cooled
- 1 cup leftover homemade cranberry sauce
Instructions
- Preheat the oven to 400˚F. Line a 12-muffin tin with paper liners; set aside.
- Whisk together the dry ingredients (cornmeal, flour, sugar, baking powder, and salt) in a bowl. In a separate bowl, whisk the egg, milk, and melted butter. (Tip: After melting the butter in the microwave, I added cold milk to quickly reduce the temperature.)
- Combine the wet and the dry ingredients, and mix until smooth; fold in the cranberry sauce until smooth. Divide the muffin batter among the 12 baking cups and then bake until a toothpick inserted in the middle of a muffin comes out clean, about 15 minutes.
[…] This post is a (pseudo-)twofer: a traditional cranberry sauce recipe, and then some additional ingredients to take things up a notch and modernize the stuff your mom makes. The quantities listed are for a large batch, so feel free to cut it in half if you’re not feeding an army. (Though any leftovers are great swirled in a bowl of Greek yogurt for breakfast or transformed into muffins.) […]