Cranberry Cheddar Cornbread Muffins
These muffins are a great way to use leftover cranberry sauce from Thanksgiving. They’re also an affordable way to have a snack for the week to use in kid’s lunches or, heck, your own. I’m a big promoter of no food waste and letting your leftovers work for you. Grocery prices are so high these days that we should be mindful to use every cent of our groceries when we can. This recipe allows even the humble cranberry sauce a new life on your table.
Cranberry Cheddar Cornbread Muffins
Ingredients
Method
- Preheat the oven according to package instructions for muffins. Prepare a muffin tin by spraying with non-stick spray and adding paper liners.
- Make cornbread batter according to package direction.
- Fill each muffin liner halfway with batter. Add a teaspoon of cranberry sauce in centre of each muffin and a healthy sprinkle of cheddar. Top each with more batter.
- Bake according to cornbread package directions.
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We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
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