I successfully hosted my very first Thanksgiving dinner this year! My mom and brother and his girlfriend made the 7 hour drive out to our new house and spent the weekend here with us. My mom helped me cook dinner on Thursday and everything went off without a hitch! We had quite a bit of dinner leftovers, which I was hoping for, but we also had quite a few ingredient leftovers. We stuffed the turkey with oranges and rosemary and then I made homemade cranberry sauce so I was left with a little bit of each of these leftover. I figured why not throw them all into a muffin tin and bake them for a quick and easy breakfast ;) Turns out, it was a good idea!
Cranberry Orange Muffin Recipe
2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup fresh cranberries – chopped
2/3 cup whole milk
1/4 cup vegetable oil
Zest from one small orange (about 2 teaspoons)
1/2 teaspoon vanilla extract
1 large egg
1 teaspoonsfresh rosemary – chopped
2 tablespoons fresh orange juice
Cranberries and Turbinado sugar for topping
Pre-heat your oven to 400-degrees. Chop your cranberries or pop them in a small food chopper to make it super easy!
Start the muffins by getting your flour, sugar, baking powder, salt and cinnamon all whisked together in a big bowl.
Add in your chopped cranberries and stir until they’re coated in flour.
In a smaller bowl, whisk together your milk, oil, vanilla, egg, rosemary, orange juice and zest.
Slowly pour the egg and milk mixture into your dry ingredients and hand-stir just until combined.
Line your muffin tin with muffin liners or spray empty tin with cooking spray. Spoon batter into cups or tin almost to the top.
Top with a few fresh cranberries and some turbinado sugar.
Bake at 400-degrees for 15-20 minutes until a toothpick inserted in a middle of a muffin comes out clean.
What are your favorite Thanksgiving leftovers?
Recipe adapted from Cooking Light.