On Sat, 09 Feb 2008 12:29:03 -0600, zxcvbob >
wrote:

>I made these this morning for the first time. They turned out really
>good; I think they could use some nuts though, and maybe increase the
>sugar to 2/3 cups next time.

That canned cranberry sauce wasn't sweet enough for you? I'm not a
fan of those too sweet muffins you find in every corner bakery.
>
>I wonder if adding some orange zest or a little allspice would be good:
They couldn't hurt.

I like the recipe as is, thanks for posting! I'll keep your notes and
add some walnuts or pecans if I have any on hand when I make the
recipe.
>
>
>*Cranberry Sauce Muffins*
>1 cup all purpose flour
>1/2 cup whole wheat flour
>1 cup rolled oats
>1/2 cup sugar
>1 1/2 teaspoon baking powder
>1/2 teaspoon baking soda
>1/2 teaspoon salt
>1 (16 ounce) can "whole berry" cranberry sauce
>1/2 cup milk
>1/2 cup vegetable oil
>1 egg
>
>Procedure
>1. Heat oven to 400°F. Spray muffin tin with Pam® or other cooking spray.
>2. In a large bowl, combine dry ingredients; mix well. Make a little
>well in the center.
>3. In a separate bowl or cup, combine milk, oil, and egg; blend well
>with a fork. Add to dry ingredients; stir a little and immediately
>follow with the cranberry sauce. Fold until dry ingredients are
>moistened. Don't worry if it's lumpy.
>4. Fill muffin cups about three-quarters full. Fill any unused cups in
>the muffin tin 1/3 full of water so the muffins will cook more evenly.
>5. Bake 18 to 20 minutes or until golden brown. Loosen muffins from tin
>as quickly as possible and turn them sideways to cool so they don't
>steam themselves and get soggy bottoms.
>
>Makes about 16 muffins


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