📋 Cranberry Cornbread Muffins (with leftover cranberry sauce) Recipe

cranberry cornbread muffin split in half, with more cranberry cornbread muffins on a white plate, and a dish of cranberry sauce, in the background

📋 Cranberry Cornbread Muffins (with leftover cranberry sauce) Recipe

These sweet and savory Cranberry Cornbread Muffins are the perfect holiday morning muffins using up your leftover cranberry sauce! They 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.

Course Breakfast, Snack

Cuisine American, Canadian

Keyword cornbread, cornmeal, cranberry, leftover cranberry sauce, muffins

Special Diet Dairy-free

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings muffins

Calories 215kcal

Author Terri Gilson

Ingredients

2 cups all-purpose flour
2 cups cornmeal
2 ⅔ tablespoon baking powder
⅔ cup shortening softened
⅓ cup white granulated sugar
2 eggs beaten
¾ cup real bacon bits You can use real bacon finely chopped (about 6 slices) or lighten it up with turkey bacon or store-bought bacon bits
½ teaspoon maple extract
1 cups orange juice
1 teaspoon orange zest
⅔ cup maple syrup * low sugar/no sugar added
1 cup canned cranberry sauce

US Customary - Metric

Instructions

Preheat oven to 400 degrees F/205 degrees C. Generously spray muffin pan with non- stick cooking spray (or use parchment muffin cups).
In a large bowl, mix flour, cornmeal and baking powder and set aside.
In a separate medium bowl, cream shortening and sugar. Add orange juice, orange zest, syrup, maple extract and beaten eggs.
Combine dry ingredients and wet ingredients. Fold in bacon bits.
Spoon muffin batter into 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 the rest of the 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. *It may take 15-20 minutes for you, as I live at a higher altitude.
Cool for 5 minutes in muffin pan, then remove to wire rack to continue cooling.
Serve warm or cold, with a little butter (if desired)

Notes

*See post contents for important recipe information and tips!

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Nutrition Facts

📋 Cranberry Cornbread Muffins (with leftover cranberry sauce) Recipe

Amount Per Serving (1 muffin)

Calories 215 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Cholesterol 17mg6%

Sodium 85mg4%

Potassium 236mg7%

Carbohydrates 31g10%

Fiber 1g4%

Sugar 12g13%

Protein 4g8%

Vitamin A 50IU1%

Vitamin C 5.6mg7%

Calcium 65mg7%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition