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    You are in: Home / Recipes / Cranberry Corn Muffins (Leftover Cranberry Sauce Recipe)
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    Cranberry Corn Muffins (Leftover Cranberry Sauce Recipe)

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    JanuaryBride's Note:

    A fun and unusual way to use up that cranberry sauce leftover from Thanksgiving!!! Recipe from Cooking Light November 2009.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400 degrees.
    2. 2
      Whisk eggs. Add in milk and cranberry sauce and mix well. Stir in cheese and muffin mix (about 30 strokes, it will be lumpy).
    3. 3
      Rest batter for 5 minutes.
    4. 4
      Grease a muffin pan.
    5. 5
      Fill muffin tins 1/2 to 3/4 full of batter and bake for 15-20 minutes.

    Ratings & Reviews:

    • on July 17, 2010

      55

      I have to say that around here we NEVER have left over cranberry sauce, so used some whole berry cranberry sauce for this recipe! Loved the cornbread flavored with the combo of monterey jack & these berries & will certainly be making this recipe time & again in the future! Absolutely great, & thanks for sharing it! [Made & reviewed for this month's VIP player in the Vegetarian/Vegan Recipe Swap 24]

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cranberry Corn Muffins (Leftover Cranberry Sauce Recipe)

    Serving Size: 1 (58 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 223.7
     
    Calories from Fat 69
    30%
    Total Fat 7.6 g
    11%
    Saturated Fat 2.7 g
    13%
    Cholesterol 42.1 mg
    14%
    Sodium 493.0 mg
    20%
    Total Carbohydrate 33.1 g
    11%
    Dietary Fiber 2.7 g
    10%
    Sugars 12.6 g
    50%
    Protein 5.4 g
    10%

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