Reminiscent of old fashioned jelly filled donuts, cake flour makes these muffins light and airy. The cranberry sauce is a tart surprise with every bite of these sweet treats. They are a terrific way to use up your leftover cranberry sauce from Thanksgiving.
| Servings | Prep Time |
| 1 dozen regular sized muffins | 20 minutes |
| Cook Time |
| 20 minutes |
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Reminiscent of old fashioned jelly filled donuts, cake flour makes these muffins light and airy. The cranberry sauce is a tart surprise with every bite of these sweet treats. They are a terrific way to use up your leftover cranberry sauce from Thanksgiving.
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Ingredients
- 2 cups cake flour
- 2 tbs cake flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk 2 percent
- 1/4 cup orange juice
- 1 tsp orange zest
- 1/3 cup canola oil
- 1 whole egg
- 1 1/2 tsp vanilla extract
- 12 tsp leftover cranberry sauce
Servings: dozen regular sized muffins
Instructions
- Pre-heat the oven to 375 degrees. Spray 12 muffin tins with baking spray.
- In a medium bowl, whisk the eggs, milk, orange juice, vanilla, zest and egg until creamy. In another bowl, mix together the flour, salt and baking powder. Add the dry ingredients to the wet and make sure not to over mix the batter.
- Fill each muffin tin halfway with batter, place a teaspoon of filling and then cover the cranberry sauce with more batter. Repeat until all of the batter has been used.
- until golden and cooked until firm to the touch for approximately 20 minutes. Remove and cool until ready to handle. Dip each muffin into butter and then sugar cinnamon mixture.
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