Thanksgiving dinner is notorious for leftovers to enjoy throughout the following weekend. Sometimes we’re thankful for those tasty nuggets in sandwiches during the work week or a month later slurping some hot turkey vegetable soup that was saved frozen, to enjoy at a later date.
But turkey isn’t the only leftover still mingling in the fridge. I was asked to make a double batch of homemade cranberry sauce. So I did. Even though it turned out so yummy made with orange juice, coconut sugar and a touch of maple syrup, there is only so much cranberry sauce a person could eat, right?
A thought to make the crimson sauce into muffins kept nagging at me. So this morning I did the unthinkable and interrupted our Bible reading time to whip up a batch of these. Surely God was with me because they turned out so delish!
They are healthy enough to eat for breakfast or anytime of day. Stir up a batch and let me know what you think.
1/2 cup rolled oats
1/2 cup orange juice
1 1/2 cups whole wheat pastry flour
1/4 cup coconut sugar
1 1/4 teaspoon baking powder
1/2 teaspoon sea salt
1/4 teaspoon baking soda
1/2 cup melted and cooled coconut oil (or vegetable oil)
2 eggs, slightly beaten
1 cup of homemade cranberry sauce
1/2 cup coarsely chopped walnuts (optional)
2 tablespoons coconut sugar
1/4 teaspoon cinnamon
Preheat oven to 400 degrees. Put 12 muffin cups in muffin tin, unless you have a silicone muffin “tin” that doesn’t need cups or greasing, like I do.
Combine orange juice and oats in a medium bowl.
Add the coconut sugar and stir. Stir in baking powder and soda, salt, oil and eggs. Gently fold in flour.
Mix until just moistened. Fold in cranberry sauce and walnuts. Be careful not to overmix.
Fill muffin cups two-thirds full.
Stir together coconut sugar and cinnamon in a small bowl. Sprinkle generously over the top of each muffin. bake for 18 -22 minutes.
Breakfast of champions….
If you have any left, put the muffins in the freezer for a rainy day. And it’s looking like we’ll be having a few of those.