Post-Christmas/New Year’s holidays and I’m still working through leftovers. The ham is finally finished, now to tackle the cranberry sauce. I did a quick internet search and found various uses for the cranberry sauce – as a jam, in drinks, etc. Problem is, I already have a bottle of jam in the fridge and I don’t really drink sweet drinks. I will probably try and add it into my smoothies in the morning. Anyway, I decided to make some cranberry muffins. I couldn’t find any recipe that uses cranberry sauce/jam except for this variation from America’s Test Kitchen Family Baking Book. Their muffin recipe is also my go-to recipe when I need to use up large quantities of yogurt (which I happened to have in my fridge).
The batter for the muffins was really thick – more dough-like, and I started panicking thinking I was going to end up with a dozen of duddy muffins. However, I was pleasantly surprised when they turned out well – crisp on top, light (but not too light) and fluffy in the middle with a good ole’ muffin bite. Case in point, don’t overmix and don’t be scared of batter that is super thick. My batter was probably really thick because I used Greek yogurt.
The muffins were fragrant and tasty – perfect for a snack or breakfast. They also were not too sweet.
Makes about 18-20 muffins
(Adapted from America’s Test Kitchen Family Baking Book, p. 37-38)
- 3 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1.5 cups whole or low-fat plain yogurt (I used no-fat Greek yogurt, but I would recommend using at least a low-fat yogurt to give it more flavour)
- 2 large eggs
- 8 tablespoons (1 stick) butter, melted and cooled
- Cranberry sauce (20 teaspoons, one teaspoon for each muffin) (You can also use any type of jam)
- Adjust oven rack to middle position and preheat oven to 375ºF. Grease or line muffin tin.
- Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl.
- In another bowl, whisk together yogurt and eggs.
- Gently fold yogurt mixture into flour mixture with rubber spatula until just combined.
- Add melted butter and gently fold in.
- Spoon 2 tablespoons batter into each muffin cup. Top with 1 teaspoon of cranberry sauce/jam for each muffin. Then top with 1 tablespoon of batter.
- Bake muffins for 25-30 min, rotating pans halfway through baking.
- Bake until golden brown and when a toothpick inserted into center of muffin comes out clean. Be aware that it might be moist because of the sauce/jam. Let cool for 5 minutes before transferring onto wire rack for cooling. Eat warm.
- Freeze leftovers.