From Daryl:
What can you do with leftover cranberry sauce when the turkey is gone? Use it like jam. I found this absolutely delicious and simple recipe online, but it wasn't gluten-free, so yes, you know me, I tweaked it. My homemade cranberry sauce (directly off the Ocean Spray cranberry package, by the way and always tasty!) worked perfectly.
By the way, I made a half recipe, which is also below, because I didn't need 18 muffins and I still wanted some of that cranberry sauce to go with my turkey leftovers. I made a big turkey! LOL
Enjoy.
Note: they are not "red" inside, even though the batter is red. Hmm. Interesting chemistry, right?
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Cranberry Sauce
Muffins
(makes 18)
2 cups
gluten-free flour
1/2 teaspoon
xanthan gum
2 tablespoons
whey powder
1/2 cup packed
brown sugar
1/2 cup white
sugar + 2-4 tablespoons sugar
4 teaspoons
baking powder
1/2 teaspoon
salt
1/2 teaspoon
cinnamon
1/2 teaspoon
cardamom
1 cup cranberry
sauce
3/4 cup milk
1/4 cup
vegetable oil
1 egg, beaten
1 teaspoon
vanilla extract
(*HALF RECIPE
BELOW)
Preheat oven to 400 degrees F.
Line 18 muffin cups with paper muffin liners.
Whisk gluten-free flour, xanthan gum, whey
powder, brown sugar, white sugar, baking powder, salt, cinnamon, and cardamom
together in a bowl.
In a separate bowl, whisk cranberry sauce,
milk, oil, egg, and vanilla extract together.
Stir flour mixture into the cranberry sauce
mixture until batter is moist. Pour into
prepared muffin cups, about 2/3 full. I like to use an ice cream scooper for
this.
Sprinkle the muffins with the extra sugar.
Bake in the preheated oven until golden brown,
about 18-20 minutes. Cool on a wire rack.
*If you wish to frost with vanilla icing, omit the sprinkling of
sugar before baking.
HALF RECIPE:
(makes 9)
1 cup
gluten-free flour
1/4 teaspoon
xanthan gum
1 tablespoon
whey powder
1/4 cup packed
brown sugar
1/4 cup white
sugar + 2 tablespoons sugar
2 teaspoons
tablespoon baking powder
1/4 teaspoon
salt
1/4 teaspoon
cinnamon
1/4 teaspoon
cardamom
1/2 cup
cranberry sauce
6 tablespoons
milk
2 tablespoons
vegetable oil
1/2 egg, beaten (I beat a whole egg and divided in half,
about 2 tablespoons)
1/2 teaspoon
vanilla extract
Same
instructions – line 9 muffin cups.
![]() |
Note: they are not "red" inside, even though the batter was red. |
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Mimi Rousseau is throwing the bistro’s first wedding—the nuptials of a famous talk show host. She is sure things will go awry when the bride’s father shows up drunk to the out-of-towners’ dinner. By the end of the evening, things look sweet again…until the next morning, when her benefactor is found dead at the bistro with an éclair stuffed in his mouth. All fingers point at Mimi, whose loan is forgiven if he dies. It’s up to her to éclair—er, clear—her name before the killer turns up the heat.
Savor the mystery!

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, I knew the characters would be strong and the food descriptions would have my mouth watering and I was right." ~ Escape with Dollycas Blog


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Glad to get CRANBERRY SAUCE MUFFINS recipe. There's just the two of us and we always have way too much. Cool way to use up the extra to make something yummy. Thank!
ReplyDeleteYou are welcome, Kay! ~ Daryl
DeleteI never really have leftover cranberry sauce because I like it on English muffins instead of jam.
ReplyDeleteSandy, that's a yummy way to use it. :) ~ Daryl
DeleteGreat idea. Yes, what is the chemistry or physics that makes a red batter bake up not red?
ReplyDeleteI don't doubt your cranberry muffins are fabulous however I have another suggestion for leftover sauce. I drop a couple spoons in some sparking wine to make a kind of cranberry mimosa and let me tell you, that will add a shine to any day if the week. :). I've been know to skim off some of the juice from the cranberry sauce specifically for this and it's TOTALLY WORTH IT. Cin-cin!!
ReplyDelete