A beautiful Thanksgiving was had by all, the table was set with glittery pumpkins and fall leaves the kids and I collected on our brisk afternoon walk. The Turkey was browned on the outside, moist on the inside. I made my first ever cranberry sauce from scratch. I seriously didn't realized how simple it was, and now that I know, there is no excuse for purchasing that canned gelatinous cranberry jelly stuff. Plus there's this really neat popping sound the cranberries make when the are simmering in the sugar and water, the kids got a kick out of listening to them pop. I made a big bowl of it and had lots leftover. After the big event I got to thinking...how can I repurpose this cranberry goodness? I came up with the idea to add it to muffins, tweaking an existing recipe from all-bran.ca for cranberry apple muffins.
For these muffins you'll need some All-Bran cereal
1 cup of leftover cranberry sauce
Mix All-Bran with the milk in a medium bowl, it will look like you are preparing breakfast for a giant, or my husband. Let it get good and soggy, just like you don't like your cereal to be in the morning. Set aside.
Mix your eggs into the soggy cereal, warning: this will look gross! Trust me that it all comes together beautifully.
Finally gently add your cereal sog to the dry ingredients, stir till just combined. Fold in your cranberries.
Portion out into lined muffin tins and bake till tops spring back when you touch them.
Enjoy with a cuppa tea or coffee for breakfast.
1. In medium bowl, combine cereal and milk. Let stand for 2 minutes or until cereal softens.
2. In large bowl, combine flour, sugar, baking powder, cinnamon, poudre douce and salt. Set aside.
3. Add eggs and oil to cereal mixture; beat well. Add liquid mixture to dry ingredients, stirring only until just combined. Fold in cranberries. Portion batter evenly into 12 (2½”/6.5 cm) non-stick muffin pan cups, lightly coated with cooking spray or lined with paper cups.
4. Bake in 400°F (200°C) oven for 20 minutes or until tops spring back when lightly touched.