Whole-Wheat Cranberry Sauce Muffins
These tender muffins, redolent with cranberries and warmly fragrant orange zest and cinnamon, are a great way to use up leftover cranberry sauce from a holiday meal. Made with wholegrain and almond flours and healthful oil, and sweetened with date sugar — essentially finely ground dried dates with a flavor similar to brown sugar, which may be substituted — they are not only absolutely scrumptious, they are better for you, too. Date sugar can be found at health food stores, well-stocked supermarkets and online. Whole-wheat pastry flour can be found at well-stocked supermarkets and online. Makes 12 servings (12 muffins)
1⁄3 cup grapeseed, safflower or another neutral oil, plus more for brushing pan 1 cup whole-wheat pastry flour, or 1⁄2 cup each all-purpose and regular whole-wheat flour
1⁄2 cup almond flour
3⁄4 cup date sugar or light brown sugar (see Ingredient note) 2 teaspoons baking powder 1 teaspoon ground cinnamon
1⁄2 teaspoon fine sea or table salt
1⁄4 teaspoon baking soda 2 large eggs, at room temperature 1 cup prepared whole-fruit cranberry sauce
1⁄2 teaspoon finely grated orange zest
3⁄4 cup whole or reduced-fat milk
1⁄2 cup chopped pecans or walnuts (optional)
Position a rack in the middle of the oven and preheat to 400 degrees. Brush the wells of a 12-cup muffin pan with oil.
In a large bowl, whisk together the whole-wheat flour, almond flour, date sugar, baking powder, cinnamon, salt and baking soda until combined. In another large bowl, whisk together the oil and eggs until combined, then whisk in the cranberry sauce and orange zest until combined.
Mix the dry ingredients into the wet in two batches, alternating with half the milk at a time, until just combined. Stir in the nuts, if using.
Scoop the batter into the prepared muffin pan and bake for 18 to 21 minutes, or until a wooden pick inserted in the center of one of the muffins comes out clean and they are golden brown. Let cool on a wire rack in the pan for 15 minutes, then run a knife or offset spatula around the muffins to loosen them and unmold. Let cool completely on a wire rack.
Ingredient note: If using brown sugar, increase the wholewheat pastry flour to 11⁄2 cups, reduce the milk to cup and whisk the brown sugar in with the liquid ingredients.
Storage notes: Leftover muffins can be stored in a container, with a lid slightly ajar, at room temperature for up to 3 days; sealing the container tightly may result in sticky muffins.