A fun and unusual way to use up that cranberry sauce leftover from Thanksgiving!!! Recipe from Cooking Light November 2009.
Provided by januarybride
Categories Quick Breads
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Whisk eggs. Add in milk and cranberry sauce and mix well. Stir in cheese and muffin mix (about 30 strokes, it will be lumpy).
- Rest batter for 5 minutes.
- Grease a muffin pan.
- Fill muffin tins 1/2 to 3/4 full of batter and bake for 15-20 minutes.
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Alice Nabattu
[email protected]Meh.
Ramin Khalil
[email protected]These muffins were a bit dry, but the flavor was good.
Urmi Dewan
[email protected]Delicious and easy to make. I'll definitely be making these again.
Asmy Tamang
[email protected]Amazing muffins! I love the combination of cranberries and cornbread. They're perfect for the holidays.
Amber Armijo
[email protected]Not bad, but not my favorite. The muffins were a bit too dense for me, and I didn't really taste the cranberries.
Selemani Bendera
[email protected]These muffins were super easy to make and they turned out great. I was worried that they would be dry, but they were actually really moist and flavorful. Definitely a keeper!
keyah renoe
[email protected]These muffins were a bit too sweet for my taste, but other than that, they were delicious. I think I'll try reducing the amount of sugar next time.
Rose Arends
[email protected]I've made these muffins several times now and they're always a hit. They're perfect for breakfast, brunch, or a snack. I love that they're also a great way to use up leftover cranberry sauce.
Ali Asad
[email protected]I had some leftover cranberry sauce from Thanksgiving and wanted to find a creative way to use it. These muffins were the perfect solution! They were quick and easy to make, and they turned out so moist and fluffy.
Bakht Nakib
[email protected]These muffins were a delightful treat! The combination of sweet cranberries and nutty cornbread was simply divine. Every bite was a burst of flavor.