This recipe is a good use of any leftover cranberry sauce from Christmas. I haven’t made muffins for a while so I thought I will make something from my leftover cranberries while the Christmas mood is still lingering. I use back my trusty blueberry muffins base recipe, but I half the sugar since the cranberry sauce is already sweet . The mild sweetness of the muffins complement the tartness of the cranberries very well. Forget about leftovers, I think I will make cranberry sauce just to bake these!
Sift flour, baking powder and sugar together, and mix well.
Add in milk, vanilla extract, eggs and butter and stir until just blended (and lumpy). Be careful not to over mix as it will result in a tough texture.
Fold in the cranberries and cranberry sauce into the mixture. Place baking cases in muffin tins. Spoon the mixture into the cases till about 2/3 full
Bake for 20 minutes in preheated oven of 200°C (392°F) or until slightly golden brown. Allow to rest for several minutes before serving. Store for a day in an airtight container. Freeze extras in ziplock bags and whenever you need a muffin or two, toast them for a few minutes in the oven until they are warm.