As far as I have observed, there are two ways people partake of their thanksgiving meals. There are the “each food group must not touch other food groups and I will eat each one separately” people, and then the “I will ardently try to get every food group on my fork before taking a bite” people. I am the latter. Interestingly, my husband is the former and I think it’s weird. I say, “aren’t you going to eat your green beans?”, and he says, “I’ll get to them when I am done my stuffing”. Hmm.
The best part of shopping at Trader Joes is definitely the free sample part. I love free samples. I loop around the mall food court once when I get there and once before leaving as there’s usually a shift change. “Bourbon chicken”? Anyways, last time I was at TJ’s I sampled a turkey pot pie that rocked my socks off. It was all the thanksgiving items chopped up, mixed with a creamy sauce, and placed under puff pastry. This was fresh on my mind as I made a batch of corn muffins, and as I had just impulse-bought this:
I decided that cranberry corn muffins could be fun! Totally experimental, so I only snapped a few necessary photos. With both honey and sugar, the corn muffin was sweet enough to balance the slight tartness of the cranberry. The two paired famously, but haven’t I already learned that from past Thanksgiving dinners?
I love to bake, and I assume stating it is superfluous as I have a website for cooking and baking. Besides the fact that I actually enjoy doing it, I also cook/bake to use up the items in my kitchen (as food waste drives me crazy). I have made these muffins three times now as the cranberry sauce is still in my fridge. And is it me or is there ALWAYS leftover cranberry sauce? Because my dad likes the canned cranberry, we always have both – the eerily cylindrical lump of maroon jelly for him, the fresh stuff for the rest of us. This would be a GREAT way to use up some cranberry sauce and keep that t-giving party going. If you’ve had enough baked goods, freeze these and enjoy them with your turkey soup later in the week. Hope you had a great Thanksgiving!
Cranberry Corn Muffins
1 c. cornmeal (NOT stone ground)
1 c. white whole wheat (or all purpose) flour
1 tbsp. baking powder
1/2 c. sugar
1/2 tsp. salt
1 c. whole milk
1/4 c. honey
4 tbsp. butter, melted
1/4 c. fresh or whole berry cranberry sauce
1. Preheat oven to 400 degrees.
2. Whisk cornmeal, flour, baking powder, sugar, and salt in a large mixing bowl until combined.
3. Melt butter in microwave safe bowl. Add honey and whisk until combined.
4. Whisk milk and eggs in a medium mixing bowl. Add honey/butter mixture and whisk quickly to combine. If butter seems to “separate” slightly, it’s fine. It’s just because it’s coming into contact with cool ingredients.
5. Add wet ingredients to dry ingredients and mix until just combined.
6. Spray a 12 cup muffin tin with nonstick spray and divide batter evenly between holes.
7. Scoop 1 tsp. amounts of cranberry sauce onto the top of each muffin batter.
8. Bake for 15 minutes. Let cool five minutes in pan then invert to wire rack to cool completely.