The cranberry muffin is one of my favorite fruit muffins, but, sadly, I never see them in bakeries. We must take matters into our own hands. Luckily, we’re one step ahead with leftover cranberry sauce. Make a plain muffin recipe, or use a blueberry muffin recipe and switch up the fruit. For every two cups of plain batter, mix in one third of a cup of cranberry sauce, and bake as usual. You’ll have a delicious, lovely, pink-hued muffin to bite into.