Time: 10 min prep, 20 min cooking
My favourite part of Christmas dinner is pie, followed closely by turkey with cranberry sauce. So we make a LOT, because after the main event comes the glorious Turkey and Cranberry sauce sandwich on lovely fresh bread. This year, due to a limited number of leftovers (and the fact that I have mostly given up bread), we actually had leftover sauce. Now, the options for such a prize are many and varied; like freezing it for the next time you have a chicken or turkey dinner, just eating it with a spoon like a gluton because it’s freaking delicious, spreading it on toast because it is essentially jam, throwing it in a saucepan with some balsamic and some pork chops, it really is amazing stuff. However, I’m out of healthy snacks for my ravenous family and I really, really need some carbs in my life. So muffins it is! Now time for some notes. Your homemade sauce is likely different from everyone elses. If it’s runny you will need to add another half cup of flour here. If it’s sweet you may want to cut down on some of the sugar. This is a fairly forgiving recipe so whatever you make will likely be edible and probably delicious. If you don’t have a full cup of cranberry sauce, just throw some dried cranberries in there. Almonds would be good too!
It is important to note that out of all the muffins I have made, maybe a hundred different kinds, these might be my favourite as far as flavor goes.
You will need:
- 1.5 cups of wheat bran
- 1 cup of all purpose flour
- 1.5 tsp baking powder
- 1 tsp of baking soda
- 1/2 tsp salt
- 1/3 cup of unsweetened applesauce
- 1/4 – 1/2 cup of maple syrup (the real stuff) depending on the overall sweetness of your cranberry sauce
- 1 cup of plain greek yogurt. Feel free to use vanilla here, just cut back on the maple syrup
- 1 egg
- 1 cup of leftover cranberry sauce
Preheat oven to 375F. Grease a 12 cup muffin tin or line with paper cups if using. Combine wet ingredients in a medium bowl, combine dry ingredients in a large bowl. Fold wet into dry until just combined. Tip – you never want to over mix your muffins. You’ll let out all the air and they will be smaller and dense! The batter will be light and sort of spongy as the bran absorbs all that liquid. You want to leave it for about 5 min to let the bran absorb all that liquid and for the yogurt to activate the baking soda. Pop them in the oven and keep an eye out. The tops will get a lovely golden brown. Bake for 18 min and insert a toothpick to check for done-ness. It should come out clean. If you are not using paper liners, let cool for 5 min and then remove from pan to maintain that outer caramelization because, well, yum. Cool completely on a rack before storing for up to 5 days in an airtight container… but they won’t last that long.