In my family, even if someone makes homemade cranberries, there is still a can-shaped tube of jellied cranberry sauce on the holiday table. Next thing you know, it’s the day after Thanksgiving. And you have a leftover mass of jiggling cranberry sauce. Many times I have wondered what to do with all the leftover cranberry sauce. Now that problem has been solved. We’re always looking for grab-and-go breakfast items around here, especially the weekend of Thanksgiving.
Use up leftover cranberry sauce in these tasty, easy muffins. The muffins are hearty and filling, and the cranberry sauce pairs nicely with the pecans to be a wonderful fall bite. As written, this recipe is vegan and gluten-free. It makes 12 standard-size muffins.
- 2 Tbs. Egg Replacer powder in 4 Tb. warm water
- 1 tsp. apple cider vinegar
- 1/2 cup plain,unsweetened soymilk
- 1 1/2 cups gluten free all-purpose baking blend flour
- 1 1/2 cups old fashioned oats
- 1 Tbs. baking powder
- 1 tsp. baking soda
- pinch ground nutmeg
- pinch ground cardamom
- pinch salt (optional)
- 1/4 cup sugar
- 1 cup leftover cranberry sauce
- 1/2 cup chopped pecans
- 24 dried cranberries, to garnish
- Preheat oven to 350. Line a muffin tin with paper liners or grease with coconut oil, as preferred. Set aside.
- In a small bowl, mix together Egg Replacer in warm water. Stir or whisk until smooth and set aside to congeal.
- In a medium bowl, combine soy milk and apple cider vinegar. Set aside.
- Combine dry ingredients, gluten-free flour, old-fashioned oats, baking powder, baking soda, ground nutmeg, ground cardamom and salt, in a large bowl. Stir and set aside.
- In the bowl with the milk/vinegar, add sugar, cranberry sauce and Egg Replacer. Stir and mash until smooth and pour into dry ingredients. Mix again until well-combined. Fold chopped pecans into muffin batter which should be thick and hearty.
- Scoop into muffin tins and top each muffin with two dried cranberries, if desired. Bake at 350 for 20 to 25 minutes until a toothpick inserted into the muffins comes out clean.
- Serve warm or at room temperature. Store in the fridge.
- For Egg Replacer powder, use Bob's Red Mill, Ener-G or Vegg Baking Mix
- For all-purpose baking blend flour, use Bob's Red Mill, Trader Joe's, King Arthur Flours, Krusteaz
- For old fashioned oats, try Bob's Red Mill
- For cranberry sauce, use Woodstock Organic Jellied Cranberry or you can use John's Classic Cranberry Sauce also on this web site
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