Cranberry and Orange Muffins Recipe that Uses Up Leftover Cranberry Sauce

These cranberry and orange muffins are delicious served warm or cold, making them perfect for breakfast, morning coffee, afternoon tea or lunchboxes.

And the not-so-secret ingredient will surprise you - leftover cranberry sauce!

What a great way to use up leftover cranberry sauce this Thanksgiving and Christmas season!

Cranberry and Orange Muffins

Makes 10 muffins

Preparation time: 10 minutes
Cooking time: 25 minutes


2 large oranges
275 g self- raising flour
½ teaspoon bicarbonate of soda
75g caster sugar
1 large egg, beaten
90 ml sunflower oil
6 tablespoons cranberry sauce
Little demerara sugar


1. Preheat the oven to 190ÂșC, Gas Mark 5. Line a muffin tin with 10 paper muffin cases.

2. Finely grate the rind from the oranges, then cut the oranges in half and squeeze the juice into a jug (you should have about 180 ml of liquid, make up to this amount with water if necessary).

3. In a large mixing bowl, sift the flour, bicarbonate of soda, caster sugar and the orange rind.

Using a metal spoon, mix together.

4. Add the egg, oil and cranberry sauce to the orange juice and beat together with a fork.

Pour over the dry ingredients and stir until just combined, the batter will be lumpy.

5. Spoon into the prepared cases, sprinkle each with a little demerara sugar and cook in the centre of the oven for 20-25 minutes until well risen and golden.

Leave to cool for a few minutes, then transfer to a cooling rack.

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Recipe courtesy of The English Provender Co.

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