Whole wheat cranberry sauce muffins
Whole wheat cranberry sauce muffins are a beautiful and fun way to use extra cranberry sauce! Top with butter and serve for a beautiful, festive holiday breakfast!
Yield: 12 muffins
Ingredients
- 1 ½ cups white whole wheat flour, or sub all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ¾ cup cranberry sauce, homemade or store-bought
- ½ cup honey
- ¼ cup unsweetened applesauce
- ¼ cup canola oil
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350. Line a muffin tin with muffin liners and spray with cooking spray. Set aside.
- In a large bowl, combine flour, baking soda, baking powder and salt.
- In a separate medium bowl, beat the eggs and add cranberry sauce, honey, applesauce, oil and vanilla. Mix until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Divide batter evenly among 12 muffin cups. The cups will be nearly all the way full.
- Bake at 350 for 17-20 minutes, until a toothpick inserted in the middle of a muffin comes out clean.
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Notes
I use an easy homemade cranberry sauce that’s pretty thick. If yours is a very liquid or runny cranberry sauce, you may want to increase the amount of flour by 3-4 tablespoons to balance it out.
If your cranberry sauce doesn’t have orange zest in it like mine does, I would suggest adding a teaspoon of orange zest to the muffin batter, along with the wet ingredients.
I use white whole wheat flour, but you can substitute regular all-purpose flour if you prefer.
These muffins are dairy-free and naturally sweetened. Though I do highly recommend you serve them with a spread of a little butter. You could use a non-dairy butter if needed.
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