These sweet and savoury holiday morning muffins use up your leftover cranberry sauce, come together quickly, but can also be made ahead and frozen for an easy and festive breakfast or brunch. They make a great on-the-go breakfast and lunchbox snack as well!
Preheat oven to 400 degrees F. Generously spray muffins tins with non- stick cooking spray. (or use parchment cups)
Mix flour, cornmeal and baking powder and set aside.
In a separate bowl, cream shortening and sugar. Add orange juice, orange zest, syrup, maple extract and beaten eggs.
Combine dry and wet ingredients. Fold in bacon bits.
Fill each muffin cup to ⅓ full. Drop 1 teaspoon of cherry cranberry pie filling onto batter in each muffin cup and swirl in with knife. Add remaining batter into each muffin cup up to ⅔ full. Drop another teaspoon of remaining cranberry sauce onto each muffin, dividing evenly between all muffins and swirl again.
Bake in preheated oven for 12- 15 minutes or until tester/toothpick comes out clean and muffins are lightly browned.
Serve warm or cold. Can be frozen for up to 6 months.