Thanksgiving is a time for family, friends, and, of course, delicious food. But with all the rich and savory dishes, it's easy to have leftovers that might go to waste. That's why I love this recipe for Cranberry Orange Muffins. It's a perfect way to use up leftover cranberry sauce and enjoy a tasty treat.
A Burst of Flavor in Every Bite
These muffins are packed with flavor, thanks to the tart cranberries and zesty orange zest. The combination of sweet and tangy is simply irresistible. Plus, the addition of sour cream adds a touch of richness and moisture to the muffins.
You will want to avoid using cranberry sauce from a can unless it contains whole cranberries. To add some more nuanced flavor, check out my cranberry sauce recipe to use in these muffins.
This makes 6 muffins at 25mg per muffin - not bad!
Ingredients:
1 cup all-purpose flour
2 teaspoons no-sodium baking powder (Hain's)
1/4 cup granulated sugar
3 tablespoons unsalted butter, room temperature
1 teaspoon grated orange zest
1 egg
1/4 cup sour cream
1 teaspoon vanilla extract
1/2 cup prepared cranberry sauce
Instructions:
Preheat Oven: Set your oven to 375°F (190°C).
Prepare Dry Ingredients: In a small bowl, whisk together the flour and baking powder
Cream Wet Ingredients: Cream together the sugar and butter. Add the egg, sour cream, orange zest and vanilla extract to the creamed mixture. Beat until well combined.
Combine Wet and Dry: Slowly add the dry ingredients and mixing until just combined. The batter will be thick, but you don't want to overwork the batter.
Add the Cranberry Sauce: Gently fold in the prepared cranberry sauce, Again being careful not to overwork the batter.
Bake: Either grease or line with paper liners a muffin tin. Divide the batter evenly among the 6 muffin cups. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious Cranberry Orange Muffins!
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