Wednesday, December 27, 2017

Cranberry sauce muffins from author @DarylWoodGerber

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


Note: they are not "red" inside, even though the batter is red. Hmm. Interesting chemistry, right?

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Cranberry Sauce Muffins
 (gluten-free version * to make using regular flour, swap out GF flour and omit xanthan gum) 
(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


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.

(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.

Here's a bit about my latest book:

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.


"Talk about a culinary delight, this book is the pinnacle of deliciousness as I devoured all that was written in this exciting new series featuring Mimi and her friends." ~ Dru's Book Musings

"I have been looking forward to the book since I first saw the cover pop up on Facebook and it certainly exceeded my expectations. As a fan of the author’s Cheese Shop Mysteries and Cookbook Nook Mysteries, I knew the characters would be strong and the food descriptions would have my mouth watering and I was right." ~ Escape with Dollycas Blog

Savor the mystery!

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A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, is coming November 2017. Can Mimi clear her name before the killer turns up the heat? Click here to order.

GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
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the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
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GIRL ON THE RUN a stand-alone suspense
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
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my new stand-alone suspense
A mother he thought was dead. A father he never knew. 
An enemy that wants them dead.
Click here to order.


  1. 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!

  2. I never really have leftover cranberry sauce because I like it on English muffins instead of jam.

  3. Great idea. Yes, what is the chemistry or physics that makes a red batter bake up not red?

  4. I 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!!