I made these this morning for the first time. They turned out really
good; I think they could use some nuts though, and maybe increase the
sugar to 2/3 cups next time.

I wonder if adding some orange zest or a little allspice would be good:


*Cranberry Sauce Muffins*
1 cup all purpose flour
1/2 cup whole wheat flour
1 cup rolled oats
1/2 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (16 ounce) can "whole berry" cranberry sauce
1/2 cup milk
1/2 cup vegetable oil
1 egg

Procedure
1. Heat oven to 400°F. Spray muffin tin with Pam® or other cooking spray.
2. In a large bowl, combine dry ingredients; mix well. Make a little
well in the center.
3. In a separate bowl or cup, combine milk, oil, and egg; blend well
with a fork. Add to dry ingredients; stir a little and immediately
follow with the cranberry sauce. Fold until dry ingredients are
moistened. Don't worry if it's lumpy.
4. Fill muffin cups about three-quarters full. Fill any unused cups in
the muffin tin 1/3 full of water so the muffins will cook more evenly.
5. Bake 18 to 20 minutes or until golden brown. Loosen muffins from tin
as quickly as possible and turn them sideways to cool so they don't
steam themselves and get soggy bottoms.

Makes about 16 muffins

On Sat, 09 Feb 2008 12:29:03 -0600, zxcvbob >
wrote:

>I made these this morning for the first time. They turned out really
>good; I think they could use some nuts though, and maybe increase the
>sugar to 2/3 cups next time.

That canned cranberry sauce wasn't sweet enough for you? I'm not a
fan of those too sweet muffins you find in every corner bakery.
>
>I wonder if adding some orange zest or a little allspice would be good:
They couldn't hurt.

I like the recipe as is, thanks for posting! I'll keep your notes and
add some walnuts or pecans if I have any on hand when I make the
recipe.
>
>
>*Cranberry Sauce Muffins*
>1 cup all purpose flour
>1/2 cup whole wheat flour
>1 cup rolled oats
>1/2 cup sugar
>1 1/2 teaspoon baking powder
>1/2 teaspoon baking soda
>1/2 teaspoon salt
>1 (16 ounce) can "whole berry" cranberry sauce
>1/2 cup milk
>1/2 cup vegetable oil
>1 egg
>
>Procedure
>1. Heat oven to 400°F. Spray muffin tin with Pam® or other cooking spray.
>2. In a large bowl, combine dry ingredients; mix well. Make a little
>well in the center.
>3. In a separate bowl or cup, combine milk, oil, and egg; blend well
>with a fork. Add to dry ingredients; stir a little and immediately
>follow with the cranberry sauce. Fold until dry ingredients are
>moistened. Don't worry if it's lumpy.
>4. Fill muffin cups about three-quarters full. Fill any unused cups in
>the muffin tin 1/3 full of water so the muffins will cook more evenly.
>5. Bake 18 to 20 minutes or until golden brown. Loosen muffins from tin
>as quickly as possible and turn them sideways to cool so they don't
>steam themselves and get soggy bottoms.
>
>Makes about 16 muffins


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sf wrote:
> On Sat, 09 Feb 2008 12:29:03 -0600, zxcvbob >
> wrote:
>
>> I made these this morning for the first time. They turned out really
>> good; I think they could use some nuts though, and maybe increase the
>> sugar to 2/3 cups next time.
>
> That canned cranberry sauce wasn't sweet enough for you? I'm not a
> fan of those too sweet muffins you find in every corner bakery.
>> I wonder if adding some orange zest or a little allspice would be good:
> They couldn't hurt.
>
> I like the recipe as is, thanks for posting! I'll keep your notes and
> add some walnuts or pecans if I have any on hand when I make the
> recipe.
>>


These are not sweet oily muffins like you get at the corner bakery.
They are only slightly sweet. (and I've eaten way too many of them
today) An extra tablespoon or so of sugar is not going to change that
much. But I think they need some walnuts more than anything; that's all
I'm gonna try next. :-)

Bob

On Sat, 09 Feb 2008 14:14:57 -0600, zxcvbob >
wrote:

>sf wrote:
>> On Sat, 09 Feb 2008 12:29:03 -0600, zxcvbob >
>> wrote:
>>
>
>These are not sweet oily muffins like you get at the corner bakery.
>They are only slightly sweet. (and I've eaten way too many of them
>today) An extra tablespoon or so of sugar is not going to change that
>much. But I think they need some walnuts more than anything; that's all
>I'm gonna try next. :-)
>
>Bob

Sounds good! As a variation, you might one day try craisins or cherry
craisins brought up in port, and substitute turbinado sugar for
regular at a rate of 1/2 tsp Turb. for each tsp regular white. If the
port is too sweet, drop back to Chablis or, for those so inclined,
water. Possibilities are endless. Lemon? OJ?

A-