Cranberry Sauce Sour Cream Muffins

As I mentioned below, I had the pleasure of chatting all things leftovers on Saturday morning, on the Fresh & Local radio show, with host Susan Berkson and Mike Madison of local hip hop group Unknown Prophets. While Mike is a musician by trade, he is also a fantastic cook. His passion for teaching children about good food is completely contagious. We had a great time talking about cooking fresh food, reaching out to chefs like Mike DeCamp at La Belle Vie for ideas and tips, and how involving children in meal preparation is The Way to encourage them to try new and different foods.

Since I had a nice amount of cranberry sauce leftover, I made up a batch of muffins and took them with me to AM950. Despite the fact that I forgot to put sugar in them – I baked them at 6:30 am, hey – the muffins got the thumbs up from Mike and Susan, and from my family, to such a degree that I’ve made them twice more.

Cranberry Sauce Sour Cream Muffins
Makes 12 muffins

1/4 c. brown sugar
1 tsp. cinnamon
1/2 c. butter, melted
1/4 c. granulated sugar
1 c. sour cream
1/4 c. milk
2 large eggs
1 tsp. vanilla
2 c. gluten-free flour (I like Bob’s Red Mill 1:1)
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 c. cranberry sauce

Preheat oven to 375 degrees F. Grease a nonstick muffin tin (or line with cupcake liners).

In a small bowl, stir together brown sugar and cinnamon. Set aside.

In a large bowl, whisk together melted butter, sugar, sour cream, milk, eggs, and vanilla. Whisk in baking powder, baking soda, and salt. Stir in flour until just combined. (Batter will be quite thick.)

Divide half of the batter among muffin cups. Spoon 1 Tbsp. of cranberry sauce over the batter in each cup, then sprinkle half the brown sugar mixture over the cranberry sauce. Spoon remaining batter into muffin cups. Top muffins with remaining brown sugar mixture. Bake muffins for 20 minutes or until lightly browned on top.

Cool muffins for a few minutes in the pan, then serve warm.