Another creative way to use up your leftovers and extend the feast! This recipe comes straight from GreenStar Coop. Alas, I have no leftover cranberry sauce to play with, but these muffins sound so phenomenal that I wanted to share the recipe. When I dropped by the coop the other day for some last minute essentials, I chatted with the recipe creator, Deb, who tested these muffins several times to perfection. I borrowed these beautiful pictures from my friend Shoshi’s wild harvest in a cranberry bog near Ithaca, and cranberry sauce muffins from Chef Dennis.

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Cranberry Sauce Muffins

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x


  • 1.5 cups whole wheat pastry flour
  • 1 cup rolled oats
  • 1/3 cup brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1.5 cups of leftover cranberry sauce
  • 1/2 cup milk
  • 1/3 cup olive oil
  • 1 egg


  1. Preheat the oven to 350 degrees.
  2. Grease a muffin tin with butter or line with baking cups.
  3. In a medium bowl combine oats, flour, sugar, baking powder, baking soda, cinnamon and salt. Mix well.
  4. Add dry ingredients to cranberry mixture. Stir until well blended.
  5. Fill muffin cups 3/4 full.
  6. Bake for 20-25 minutes, until a toothpick inserted comes out clean.

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