Recipe came from Allrecipes.
Ingredients
2 cups all-purpose flour
½ cup packed brown sugar
¼ cup white sugar
1 tablespoon baking powder
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon salt
1 cup leftover cranberry sauce
¾ cup milk
¼ cup vegetable oil
1 large egg, slightly beaten
1 teaspoon vanilla extract
Ingredients and directions for the figgy cranberry sauce is below.
Directions
Preheat the oven to 400 degrees. Line a muffin tray’s cups with paper liners. Beat the cranberry sauce, milk, oil, egg, and vanilla together in a bowl until well combined. Whisk the flour, brown sugar, white sugar, baking powder, cinnamon, cardamom, and salt together in a separate bowl. Stir the dry ingredients into the wet ingredients until the batter is just moistened. Pour into the prepared muffin cups.
Bake in the preheated oven until golden brown, about 20 minutes.
To make the figgy cranberry sauce:
Ingredients:
Frozen or fresh cranberries (12oz bag) (Do not thaw if you are using frozen).
Dried figs, coarsely chopped (1 cup)
Sugar 1/2 cup
White wine 3/4 cup
Orange peel, 2 long strips without pith
Salt, a pinch
Orange flavored liquor (I used triple sec), 2 tbs
Directions:
1. Soak the figs in hot water for 20 minutes.
2. In a sauce pan, add the wine and sugar on medium flame. Once it starts to boil reduce the heat and mix to dissolve the sugar.
3.Add, the cranberries, drained figs, orange peel and cook for 10 -15 minutes stirring occasionally until the sauce thickens.
4. Cut the flame and add a pinch of salt and the orange liquor and mix.
These muffins were quite good. They don’t taste of cranberries per se; the added spices are the predominant flavors. The cranberry sauce does however provide a small crunch element from the very small seeds either in the cranberries or the figs which is a nice unexpected addition to the texture. Also, since I did not remove the orange peel I used in the sauce it appeared as a surprise burst of orange flavor in random bites of the muffins.
Directions
Preheat the oven to 400 degrees. Line a muffin tray’s cups with paper liners. Beat the cranberry sauce, milk, oil, egg, and vanilla together in a bowl until well combined. Whisk the flour, brown sugar, white sugar, baking powder, cinnamon, cardamom, and salt together in a separate bowl. Stir the dry ingredients into the wet ingredients until the batter is just moistened. Pour into the prepared muffin cups.
Bake in the preheated oven until golden brown, about 20 minutes.
To make the figgy cranberry sauce:
Ingredients:
Frozen or fresh cranberries (12oz bag) (Do not thaw if you are using frozen).
Dried figs, coarsely chopped (1 cup)
Sugar 1/2 cup
White wine 3/4 cup
Orange peel, 2 long strips without pith
Salt, a pinch
Orange flavored liquor (I used triple sec), 2 tbs
Directions:
1. Soak the figs in hot water for 20 minutes.
2. In a sauce pan, add the wine and sugar on medium flame. Once it starts to boil reduce the heat and mix to dissolve the sugar.
3.Add, the cranberries, drained figs, orange peel and cook for 10 -15 minutes stirring occasionally until the sauce thickens.
4. Cut the flame and add a pinch of salt and the orange liquor and mix.
These muffins were quite good. They don’t taste of cranberries per se; the added spices are the predominant flavors. The cranberry sauce does however provide a small crunch element from the very small seeds either in the cranberries or the figs which is a nice unexpected addition to the texture. Also, since I did not remove the orange peel I used in the sauce it appeared as a surprise burst of orange flavor in random bites of the muffins.
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