CRANBERRY CORN MUFFINS (LEFTOVER CRANBERRY SAUCE RECIPE)

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Cranberry Corn Muffins (Leftover Cranberry Sauce Recipe) image

A fun and unusual way to use up that cranberry sauce leftover from Thanksgiving!!! Recipe from Cooking Light November 2009.

Provided by januarybride

Categories     Quick Breads

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 egg
1/3 cup milk
1/4 cup cranberry sauce
1/4 cup shredded monterey jack pepper cheese (may sub other cheeses)
8 1/2 ounces corn muffin mix

Steps:

  • Preheat oven to 400 degrees.
  • Whisk eggs. Add in milk and cranberry sauce and mix well. Stir in cheese and muffin mix (about 30 strokes, it will be lumpy).
  • Rest batter for 5 minutes.
  • Grease a muffin pan.
  • Fill muffin tins 1/2 to 3/4 full of batter and bake for 15-20 minutes.

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