Got cranberry sauce leftovers? These Leftover Cranberry Sauce Muffins are the perfect way to use it in delicious muffins.
Frequently Asked Questions about Leftover Cranberry Sauce Muffins
Can I use homemade cranberry sauce or canned jellied cranberry sauce in these cranberry muffins?
I’m fairly certain that any homemade extra cranberry sauce you have on hand, if made with whole cranberries, will work. I’m not as sure that jellied canned cranberry sauce will quite as well. You really want this mixture to be almost like a crumb topping. I suspect the jellied stuff will make a smoother mixture. But it’s worth a try.
Can I use brown sugar in place of the granulated sugar?
Yes, BUT know that brown sugar tends to yield a more moist baked good. And as I explain in my Gluten Free Hummingbird Cake recipe, you have to be careful in gluten free baking that extra moisture when combined with the gums needed for gluten free flours don’t become to gummy when baked.
Do I need a hand mixer or stand mixer to make these Leftover Cranberry Sauce Muffins?
No. You can easily stir these together by hand. That’s actually one of the reasons muffins are among my favorite things to bake. They’re quick, easy and not a lot of mess! (I also love that this particular muffin recipe is the best way to use up leftover cranberry sauce from your Thanksgiving table.)
If I don’t have or can’t find Pamela’s gluten-free all-purpose flour, what do you recommend?Print
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