It’s time again for Tasty Tuesday. On Tuesdays I typically share a recipe, a cooking tip, or some combination of both. You can always find all the Tasty Tuesday posts by clicking on the words “Tasty Tuesday” in the menu bar above or in the list of categories on the right.
Astute readers will notice…today is NOT Tuesday. Yeah, well, uh, the thing is, I wanted to put this recipe up as soon as I could after Thanksgiving, since it involves using up the leftovers. And apparently “as soon as I could” turns out to be a bit later than I had hoped. So, since it’s almost Tuesday, I thought maybe I’d just slip it in the regular recipe spot. Ahem.
So, back to business. This is a wonderful recipe to use up some of that leftover cranberry sauce. My beloved (known around here as Tiger) recently introduced me to the pleasure of homemade cranberry sauce. Who knew it was so easy, and so delicious? (Well, obviously, Tiger knew. And, um, lots of other people knew. But *I* didn’t know. And that’s what counts, right?) Anyway, since I knew how delicious the cranberry sauce was going to be, I may have slightly overestimated just how much would be eaten on Thanksgiving. And by “slightly overestimated” I mean I made about 3 times more than we needed.
But never fear! I abhor food waste (and if you haven’t read this post on the Non-Consumer Advocate about Thanksgiving food waste, you should!), so I found a wonderful way to use up some of that lovely cranberry sauce. I made Banana Cranberry Muffins for the morning after Thanksgiving, and they were duly enjoyed by all. So, if you still have cranberry sauce leftover (like I do ), or if you just want to plan early for next year, here’s the recipe. Enjoy.
Banana Cranberry Muffins
1 cup whole berry cranberry sauce, drained¹
1/3 cup shortening
2/3 cup sugar
1¾ cups flour
2 tsps. baking powder
½ tsp. salt
¼ tsp. baking soda
1 cup mashed banana
½ cup chopped walnuts (optional)
(¹If you don’t have extra cranberry sauce, don’t worry. It’s easy as can be. Combine 2 cups of fresh or frozen cranberries, 1 cup of sugar, and 1 cup of water in a small saucepan. Bring the mixture to a boil. Reduce heat, simmer, stirring regularly, uncovered, for 5-7 minutes or until berries begin to pop. Drain and set aside to use in the recipe.)
In a large bowl, mix shortening and sugar. Add eggs, one at a time, beating well after each addition. Add bananas. (Wondering how to mash a banana? Here’s a photo of how I do it.)
Combine the flour, baking powder, salt, and baking soda in a separate bowl. Add them to the wet ingredients all at once.
Now I will let you in on a secret. For lighter muffins, do not overmix. The more you mix, the heavier your muffins will be. Instead, mix just until the dry ingredients are moistened. Then, fold the cranberry sauce and walnuts in gently, again being careful not to overmix.
Grease your muffin tins and fill them 3/4 full. Bake at 400°F for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Eat, and enjoy!