Leftover cranberries? Yes, yes, I always buy too many this time of year too. However, it is a very good thing because there are about a zillion delicious ways to use them up.
My kids are big cream cheese fans, so I will share one of my mun recipes. Keep in mind this is low sugar, so it will not be a super dessert-y muffin.
Gluten Free Cranberry Cheesecake Muffins
- 1.5 cup stewed cranberries
- 1/3 cup brown sugar
- 1/3 cup olive oil
- 1/2 tablespoon gelatin
- 2 eggs
- 1.5 cup all purpose gluten free flour mix
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 8oz brick cream cheese
- 1/4 cup powdered sugar
First, head over to the Cranberries Stewed with Orange Essence recipe and make your cranberry sauce. Or, just use the sauce you have.
Preheat oven to 325°F.
Sift together flour, baking powder, cinnamon, and gelatin. In a separate bowl mix eggs, sugar, oil, and cranberry sauce by hand. Then add your dry ingredients and fold in.
Line a muffin pan with cupcake liners to prevent sticking.
For cream cheese muffins mix one 8oz package cream cheese and 1/4 cup powdered sugar with a eggbeater. Fill muffin cups 1/3 way with muffin batter. Dollop 2 tablespoons of cream cheese whip on top of batter in each muffin cup. Then add muffin batter to muffin cups until 3/4 full. This should easily make a baker’s dozen.
Bake 18-22 minutes. Let set and cool at least 20 minutes.
Got cranberries? Go nuts!
Cranberries Stewed with Orange Essence
Tart & Tasty Homemade Cranberry Sauce