Then one day I thought, "I wonder if I could use the cranberry sauce to make muffins." Voila, the cranberry-ginger muffins were born. They've received rave reviews, including, "This is the best muffin you've ever made!" I hope that you enjoy them as much as we did.
Making the Cranberry Sauce
12 ounces cranberries, standard size bag
1 whole orange, thin skinned
3/4 cup sugar (to taste)
1/4 cup candied ginger, roughly chopped
1 inch piece fresh ginger, finely minced
1 tsp ground ginger
Rinse the cranberries. Cut the orange into eighths and remove any seeds. Place all ingredients in a food processor and pulse lightly until everything is well chopped.
Ingredients for Muffins
1 cup cranberry sauce
1/2 cup of non-dairy butter
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt (optional)
1 cup cranberries halved
Ingredients for Crumble Topping
1/2 cup white sugar
1/3 cup flour
1/4 cup non-dairy butter
orange peel and ginger to taste
Directions
Preheat the oven to 350 degrees F.
In a large bowl, beat butter, sugars and eggs together. In a separate bowl sift together the flour, powder, soda, and salt (if using). Then add flour mixture to egg mixture, until most of the lumps are gone. Stir in the cranberry sauce and fresh cranberries. NOTE: The cranberries will turn the batter pink/red the more that you mix it, which then turns blue-ish when you bake it!
Start by using a fork to cut the butter with the other ingredients for the crumble topping. Remember the goal is large crumbs for the topping, so I like to use my fingers to ensure that I do not over mix.
Pour the batter into lined muffin cups. Sprinkle with crumble topping. Bake for 20 minutes, or until cake tester comes out clean.
If you like this cranberry sauce recipe, check out Chef Lilly's other delicious recipes at Lilly's Table. It's $12 per month to sign-up, but it's totally worth it!
