Mormon Moms for Vegetarian, Vegan and Raw Cooking!

This blog is intended to be a support for anyone who desires to make the vegetarian, vegan {and or} raw food diet change. Whether you want to drastically change to a completely raw diet or just add a few more vegetarian meals to your weekly menu, we are here for you! It doesn't matter who you are or why you want to make the change. We want to share our love, support, tips, testimonies and - recipes - to make your life easier, happier and healthier!

Friday, December 16, 2011

How to use that left over cranberry sauce

I made some delicious cranberry sauce for Thanksgiving and of course barely any of it got eaten. I had about 3 full cups of it left over. I did not want to throw it away because it was so delicious! I know I'm a little late on posting this recipe because it's been like 3 weeks since Thanksgiving, but I found this great muffin recipe using the leftover cranberry sauce.

I hope you'll try them out!

Morning-After Cranberry Sauce Muffins
Recipe slightly adjusted (Original Recipe HERE)

1 cup flour
1 cup whole wheat flour
1/2 cup wheat germ
1/3 brown sugar
1 Tbs baking powder
1/2 tsp baking soda
1/2 salt
1 1/2 leftover whole berry cranberry sauce
1/2 cup milk (or milk substitute)
1/3 cup vegetable oil
1 egg (or flaxseed egg substitute)

1. Heat oven to 400°F. Line muffin tin with paper baking cups.

2. In a large bowl, combine regular flour, whole-grain flour, oats, brown sugar, baking powder, cinnamon, baking soda and salt; mix well. In medium bowl, combine milk, oil, cranberry sauce and egg; blend well. Fold into dry ingredients all at once; stir until dry ingredients are moistened.

3. Fill muffin cups about three-quarters full.

4. Bake 20 to 22 minutes or until golden brown.

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