I made A LOT of homemade Cranberry sauce this weekend and none of it was used. So, I needed to find a way to put some of it to good use. Hence, I searched for "leftover Cranberry sauce recipes" and I found this. From "Seriouseats.com. I made this gluten and dairy free!
Ingredients:
* 1 cup flour - Domata Gluten free flour
* 1/2 cup whole-grain wheat flour- Domata gluten free flour
* 1 cup oats
* 1/3 cup brown sugar
* 1 tablespoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 ½ cups of leftover cranberry sauce
* 1/2 cup skim milk- I used almond milk
* 1/3 cup vegetable oil -I used butter flavored Crisco
* 1 egg - I used 2 eggs
** I added one Granny Smith Apple, diced
1. Heat oven to 400 Degree. Line muffin tin with paper baking cups.
2. In a large bowl, combine regular flour, whole-grain flour, oats, brown sugar, baking powder, cinnamon, baking soda and salt; mix well. In medium bowl, combine milk, oil, cranberry sauce (and apple)and egg; blend well. Fold into dry ingredients all at once; stir until dry ingredients are moistened.
3. Fill muffin cups about three-quarters full.
4. Bake 25 and then cover with foil and bake for another 10 minutes or until golden brown. Break off that seductive muffin top, then inhale the rest!
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