Happy Black Friday everyone! I hope you had an enjoyable and delicious Thanksgiving yesterday. You’re probably still full from all the food. I know I am, and so is my fridge. In my family we always make more food than we can eat but instead of letting it go to waste, we find creative ways to put our leftovers to work and enjoy the flavors of Thanksgiving for a few extra days.
My mother always makes Thanksgiving sandwiches with turkey, potatoes, stuffing and gravy all on a delicious roll. The sandwich puts almost all the leftovers to use, except for the cranberry sauce.
Leftover cranberry sauce is the one thing we have trouble putting to use… Until now. I have crafted a simple cranberry chocolate chip muffin recipe using this leftover canned cranberry sauce. Check out the video for a step by step guide to making these muffins.
Cranberry Chocolate Chip Muffins
1 cup canned cranberry sauce
1/4 cup brown sugar
2 tsp lemon juice
1/2 cup canola oil
1 cup sugar
1 tsp vanilla extract
2 cups flour
1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup mini chocolate chips
- Preheat the oven to 350 degrees and prepare a muffin tin with cooking spray.
- Start by blending the cranberry sauce, brown sugar and lemon juice. It should resemble applesauce. Set aside.
- In a large bowl, whisk together oil, sugar, eggs and vanilla extract. Add cranberry mixture and mix well.
- In another bowl, combine flour, baking powder, baking soda and salt.
- Gradually add dry ingredients into wet ingredients. The batter will be a little lumpy. Add chocolate chips. Be careful not to over mix the batter.
- Pour or scoop into muffin tin, filling about three-quarters full. These will need to bake for 20 to 25 minutes.
- Let the muffins cool a little bit before removing them from the pan.
I hope you enjoyed this special video edition of Fresh Baked Friday everyone. I’ll see you next week!