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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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These are great to use up leftover cranberry sauce, but I also buy canned to make them. Ingredients:
1/4 cup sugar |
1/4 cup oil |
1 egg |
1 teaspoon orange zest |
1 cup whole berry cranberry sauce |
2 cups flour |
1/2 teaspoon salt |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
3/4 cup buttermilk |
Directions:
1. Stir oil and sugar together until well mixed.
2. Beat in the egg and orange zest.
3. Stir in the cranberry sauce (canned or homemade) and milk.
4. In a separate bowl, mix together flour, salt, baking soda and baking powder.
5. Stir dry ingredients into wet, mixing just enough to moisten.
6. Fill paper lined muffin cups half full and bake at 400°F for 20-25 minutes.
7. (Note: If you have no buttermilk, substitute by putting 1 1/2 teaspoons of vinegar in a measuring cup and filling to the 3/4 cup mark with regular milk).
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