So remember how I made cranberry relish and I mentioned that you could probably bake it into muffins? Well, I kinda did. Actually, I definitely did. And they’re tasty. You should make them!
When I made the relish this weekend for the second time, I realized there was no way that I’d be able to eat it all myself in any reasonable amount of time. I debated freezing it, but I thought I’d practice what I’d preach and make some muffins first. I whipped up a simple sweet corn muffin recipe and plopped a big ol’ tablespoon of leftover cranberry relish in the middle. Why corn muffins? Because I thought the texture and flavor would complement the relish perfectly, and I was right! Plus I had just bought some cornmeal, so that helped. Let’s make some muffins!
Cast of characters. Pretty standard: flour, sugar, butter, cornmeal, buttermilk, salt, baking powder, and an egg. And of course, the cranberry relish filling. You can use any cranberry relish or sauce you have (but I highly recommend this one. It’s darn good). Not shown: milk (you only need a splash or two). As for the cornmeal, I used the coarse-ground kind (commonly used for polenta) because that’s what I had, but regular yellow cornmeal is just dandy.
This recipe does not require a mixer. Just a whisk! So for those of you that are mixer-less, do not fear. Just mix up your dry ingredients in a mixing bowl…
Now make a little well in the center of the dry mix and add your wet ingredients.
And whisk it up! The batter is really thick, so you can add a splash or two of milk (about two tablespoons) to loosen it up a bit, but don’t go overboard.
Drop a scoop of batter into the bottom of 12 muffin cups. If you don’t have a silicone pan (even if you do), I recommend using paper liners. These muffins are crumbly and moist and will be difficult to extract after baking. Learn from my mistakes! Then, add a heaping tablespoon of relish on top.
Now drop another spoonful of batter on top. Spread these dollops out over the top of the relish so you get good coverage.
Now bake for 20 to 22 minutes until the tops spring back when touched.
Look at that cranberry goodness! These muffins are just bursting with texture. The moist, crumbly corn muffin is just sweet enough, but also very light. The cranberries in the relish almost melt and become a delicious, sticky jam, while the pomegranate arils, grapes, and walnuts stay super crisp and crunchy.
These are definitely the thing to make with your extra cranberry relish. I’ve been loving having these with a smear of peanut butter and some fruit for breakfast. Enjoy!
Sweet Corn Muffins with Cranberry Relish Filling
Adapted from Cooking Light
Makes 12 muffins
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup low-fat buttermilk
1/4 cup unsalted butter, melted
2 to 3 tablespoons milk
1 large egg, lightly beaten
1 cup cranberry relish
Preheat oven to 375 degrees.
Combine flour, sugar, cornmeal, baking powder, and salt in a medium bowl, stirring with a whisk. Create a well in the center of the dry ingredient mixture and add buttermilk, butter, and egg. Whisk until well combined, adding 2 to 3 tablespoons milk as needed.
Place 12 paper muffin cup liners in muffin cups. Place a scoop of batter in the bottom of each muffin cup, then add a heaping tablespoon of cranberry relish on top. Add another scoop of batter on top of each muffin cup, spreading with a spoon or knife to cover.
Bake at 375 for 20 to 22 minutes or until muffins spring back to the touch. Cool on wire rack.