You know how leftovers are: great the first day, alright the second and this again?! by the third. After that? Fuhgettaboutit. So I love finding recipes that transform holiday leftovers especially cranberry sauce. Only about half of the Thanksgiving crowd seems to like it, but most will only eat it the first day and that really is a shame especially when the sauce is made from scratch. Now cranberry sauce can grace your table again the morning after in such a delightful way that even the cranberry haters will be begging for more.

Cranberry White Chocolate Chip Muffins
Yields 12 muffins

Ingredients:
1 1/4 cup flour plus 2 Tbsp, divided
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1-2 tsp orange zest
6 Tbsp unsalted butter, softened
2/3 cup sugar
1/2 tsp vanilla
1 large egg
1/2 buttermilk
1/2 cup white chocolate chips
1/2 cup cranberry sauce*

Directions:
Preheat oven to 350 degree. Line a muffin pan with paper liners.

In a medium bowl, whisk together 1 1/4 cup of flour, baking powder, baking soda, and salt; set aside.

In another medium bowl (or a standing mixer with paddle attachment) beat the butter and sugar until light and fluffy. Add the vanilla and egg and beat until combined. Next, alternate adding the dry ingredients in 3 additions and buttermilk in 2 additions, beginning and ending with the dry. Mix just until incorporated. Scrape down the sides of the bowl, making sure there are not patches of unmixed dry ingredients. Toss the white chocolate chips with 2 tablespoons of flour then use the spatula to mix them into the batter. Next, carefully fold in the cranberry sauce, so it creates a marbling effect in the batter.

Divide the batter into the 12 muffin cups. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

*The cranberry sauce I used was made from fresh cranberries, but any sauce with whole cranberries would work.

Source: Adapted from Sunny Side Up in San Diego

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