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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Will try soon as I have some whole cranberry sauce leftover. Ingredients:
1/2 cup butter or 1/2 cup margarine, softened |
1/2 cup brown sugar |
1/2 cup sugar |
1/2 cup molasses |
2 eggs |
1 teaspoon baking soda |
1 cup buttermilk |
2 1/4 cups flour |
1 1/2 teaspoons cinnamon |
3/4 teaspoon ginger |
1/4 teaspoon clove |
1/4 teaspoon allspice |
1/2 cup whole berry cranberry sauce |
Directions:
1. Preheat oven to 350ºF. Grease a 12-cup muffin tin.
2. Using an electric mixer, beat butter, brown sugar and sugar in a medium mixing bowl until light and fluffy. Add molasses and eggs; mix well.
3. Stir baking soda into the buttermilk; set aside.
4. Combine flour, cinnamon, ginger, cloves and allspice in another mixing bowl. Add flour mixture and buttermilk alternately to the butter mixture; mix well after each addition.
5. Fill each muffin cup halfway with batter. Spoon about 1 teaspoon of cranberry sauce into each muffin cup. Top with remaining batter. Bake for 25 minutes or until golden brown and firm to the touch. Remove from pan; cool on a wire rack.
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