Thanksgiving Leftovers-Post 2 Cranberry Cream Cheese Muffins

I love muffins with cranberries. I enjoy the tart flavor breaking through the sweetness of the muffin. One problem, there are never enough cranberries for me when I get a cranberry muffin. Also, if I could, every muffin would have cream cheese in it if I had my way.

So I used some cranberry sauce to make my own. So I actually made cranberry sauce to make these muffins, so technically mine were not made of leftovers. But I wanted to make the cranberry sauce tarter than you would eat plain to put in the muffins.

The cream cheese part actually, may not be necessary next time. The cranberry flavor was nice enough. But take it or leave it depending on your tastes in muffins.
This makes 12 regular muffins, or 6 Jumbo muffins. I made jumbo muffins, because for some reason, I have no regular muffin pans.

Ingredients:
About 1 cup cranberry sauce
3/4 block of cream cheese, softened
1 TBSP maple syrup
1 3/4 cups all-purpose flour (or 1 1/3 cups flour and 3/4 cup oats)
1/3 cup sugar
2 tsps baking powder
1/4 tsp salt
1 beaten egg
3/4 milk
1/4 cup cooking oil (I used Canola)

Put the softened cream cheese in a food processor/mixer with the maple syrup. Whip until smooth.

Here is my cranberry sauce-just finished cooking. I used 100% cranberry juice to make it, so it was pretty tart. It was sweetened with some maple syrup though, I based the recipe on Pioneer Woman's.

Grease your muffin tins or line with paper cups, set aside. Pre-heat the oven to 350.

In a medium bowl, combine flour, sugar, baking powder, and salt. (I used raw sugar)

In another bowl combine egg, milk, and oil.

Add egg mixture all at once to flour mixture. Stir just until moistened.

I layered the batter with the cranberry and cream cheese.

Then I mixed it up a little to get some good cranberry distribution. Bake for about 30 minutes.