Cranberry sauce orange muffins

Canned or homemade cranberry sauce a great baking ingredient!

These days, the first place I look when I’m thinking about baking is my pantry shelves. I bought quite a range of canned foods a couple of months ago and now it’s time to get busy using it all up. If you don’t have canned cranberry sauce on hand, homemade is great too. I just don’t recommend using chopped uncooked cranberries as they will be too tart in this recipe. These muffins freeze beautifully.

Ingredients

  • 2 cups (240 g) all-purpose flour *
  • 1/2 cup (100 g) each white and brown sugar
  • 1 tablespoon (14 g) baking powder
  • 1/2 teaspoon (3 g) salt
  • 1 cup milk (250 mL), either dairy or non-dairy
  • 1/4 cup (60 mL) melted butter, coconut oil or vegetable oil, at room temperature
  • 1/2 teaspoon (2.5 mL) vanilla extract
  • 1 egg, beaten
  • 3/4 cup (205 g) cranberry sauce, any excess liquid drained off
  • 3/4 cup (170 g) chopped orange segments (fresh or canned)
  • 1 teaspoon (1.75 g) freshly grated ginger (or 2 teaspoons (10 g) powdered ginger)
  • 1/2 cup (75 g) chopped pecans

* You can also use 1 1/2 cups (180 g) all-purpose and 1/2 cup (60 g) oat or whole wheat flour

Method

  • Preheat oven to 400F. Line 16 muffin cups with paper liners and set aside.
  • In large bowl, whisk together flour, sugars, baking powder and salt.
  • In another bowl (or glass measure), whisk together milk, cooled melted butter, vanilla and egg.
  • Pour liquids into dry ingredients and stir just until no dry spots are evident. Fold in cranberry sauce, chopped orange segments and pecans.
  • Divide batter evenly among muffin cups, filling each about 3/4 full.
  • Bake about 20 minutes or until toothpick inserted in center comes out clean.
  • Transfer to a wire rack and cool slightly before serving.

Makes 16 muffins

Author: Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.

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