Thanksgiving and the harvest season have just passed–which means that most American refrigerators and cupboards are full. Do you have an abundance of leftover cranberry sauce? A bonanza of canned jam? Well these Cranberry Swirl Muffins (or Peach Jam Muffins or…) may be just what you need.
The origin of this recipe really began a few years ago, when I won a Thanksgiving Leftovers contest sponsored by the Milwaukee Journal/Sentinel. Since then I have felt obligated to come up with annual new ways of dealing with leftovers, and cranberry sauce is one of my favorites. I am truly obsessive about it–and slightly afraid that this is how neurotics are made.
Sealing the deal was the fact that the older girls were coming home from school and the family would be united again. I found a recipe for swirled jam bread that I decided to adapt, changing bread to muffins, jam to cranberry sauce and unhealthy to almost healthy. Okay it’s pretty much a new recipe but I’m thankful for the concept!
My middle daughter (formerly-known-as-my-picky-daughter) arrived home early on Thanksgiving, looking tired and hungry, and the still warm muffins were waiting. Despite the long trip, she wrinkled up her nose at them and began rummaging through the cupboards. Expediency won out, she circled back and tasted declaring, “these are good!” By the time we left for Thanksgiving dinner, only crumbs remained.
Whew, another foodie crisis averted.
What are your favorite (Thanksgiving or other) leftover uses?
- 1/4 c butter, melted
- 1 t vanilla extract
- 2/3 c skim milk
- 2 eggs, beaten
- 1 c whole wheat pastry flour
- 1 c unbleached all purpose flour
- 1/2 c sugar
- 2 t baking powder
- 1/2 c chopped pecans (optional)
- Scant 1 c cranberry sauce, warmed to soften
- Combine beaten eggs, milk, vanilla and melted butter.
- Sift together flours, sugar and baking powder.
- Combine wet and dry ingredients and pecans stirring until just blended. Spoon into 12 lined muffins cups.
- Top each muffin with a spoonful of cranberry sauce and stir to swirl in. (This isn't pretty but the results are worth it)
- Bake at 400 for 20-25 minutes until muffins are golden.
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