Here’s a sweet new way to serve up the tart holiday staple, canned cranberry sauce.


Source: http://clv.h-cdn.co/assets/cm/15/09/54eb0ff4ed509_-_cranberry-muffin-recipe-xl.jpg

TOTAL TIME: 0:40
PREP: 0:20
LEVEL: Moderate
YIELD: 18 muffins
SERVES: 18

Ingredients

Streusel topping

  • 6 tbsp. all-purpose flour
  • ½ c. light-brown sugar
  • ¼ tsp. allspice
  • ½ stick cold butter

Batter

  • 1 c. cornmeal
  • 1 c. all-purpose flour
  • ½ c. sugar
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 3 eggs
  • 1 container sour cream
  • 3 tbsp. melted butter
  • 2 tsp. vanilla
  • 1 can whole-berry cranberry sauce

 

Directions

1) Preheat oven to 400 degrees F. Line three 6-cup muffin tins with paper liners; set aside.

2) For streusel topping: In a bowl, mix flour, light-brown sugar, and allspice. Cut in butter, then keep chilled until ready to use.

3) For batter: In a separate bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt. Stir in eggs, sour cream, butter, and vanilla until just combined.

4) In each muffin cup, place 2 tablespoons batter, top with 2 teaspoons canned whole-berry cranberry sauce, and sprinkle with streusel topping. Bake about 15 minutes.

Bon Appetit