Cranberry Puffs with Cream Sauce

cranberry puffs

One of our favorites. These can either be for a light dessert or a side dish with the Thanksgiving meal.

cranberry puffs1 C cranberry sauce
1 large orange, finely chopped
1 C. organic, unbleached white flour
1 tsp baking powder aluminum-free
1/4 tsp baking soda
1/4 tsp salt
1/8 C shortening or butter
3/4 C organic milk
1/4 C. evaporated cane juice (sugar)
1 egg
Butter Sauce (recipe follows)

Heat oven to 400 degrees. Grease 8 large muffin cups. Spoon cranberry sauce mixed with orange evenly into bottom of each cup. Mix flour, baking powder, baking soda, sugar and salt. Cut in butter or shortening. Stir in milk and egg and mix well. Fill muffin cups 2/3 full with batter. Bake about 25 minutes or until tops are golden brown. Invert muffins into custard cups or small bowls. Top with warm butter sauce. Serves 8

Butter Sauce:
1/2 C sugar or evaporated cane juice
1/4 C light cream or organic half and half
1/4 C organic butter
1/2 tsp vanilla

Heat sugar and cream to boiling, stirring constantly. Remove from heat and beat in butter and vanilla. Pour over cranberry muffins.

For more recipes like this one using non-GMO and non-processed ingredients, see our recipe book in the Main Menu at the top of this page.

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