Originally posted November 29, 2014

Sourdough Cranberry Sauce Muffins

Sourdough Cranberry Sauce Muffins  by Sarah Xiong

A new way to use up your leftover cranberry sauce. For my cranberry sauce recipe, see here: http://www.cookooree.com/u/sarah-kurniawan/recipes/cranberry-sauce


  • 4 oz sourdough starter
  • 2.5 oz yogurt
  • 2 eggs
  • 2 oz honey
  • 6 oz sweet potato
  • 2.5 oz sugar
  • 2 oz oil
  • 2 tbsp dry milk powder
  • 1/4 tsp salt
  • 1/2 tsp ginger
  • 1 tsp cinnamon
  • 2 oz walnuts, toasted and finely chopped
  • 2 oz whole wheat flour
  • 2.5 oz ap bleached flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 10 oz cranberry sauce
12 muffins


Add eggs and honey to starter to soften. Stir in sweet potato, oil and sugar. .

Whisk flours, dry milk powder, salt, ginger, cinnamon and walnuts together. Add to wet mix til just moistened. Let sit room temp minimum 4 hours, maximum 6.

Add baking soda, baking powder and a spoonful of the batter in small bowl. Mix til light. Add cranberry sauce and leaveners to the batter til incorporated.

Divide into greased and floured muffin tins. Batter will reach all the way to the top of each tin. Bake 375 for 20 minutes.



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