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Prep:
15
minutes
mins
Cook:
20
minutes
mins
Total:
35
minutes
mins
Leftover Cranberry Sauce Muffins
Hearty, tangy muffins using leftover cranberry sauce. They're ridiculously easy to whip up, just perfect for that lazy morning after a big holiday.
Yield:
12
muffins
Ingredients
▢
1 1/2
cups
all-purpose flour
▢
1
cup
+ 3 tablespoons rolled oats
reserve the 3 tablespoons for the tops
▢
1/2
cup
brown sugar
▢
1
tablespoon
baking powder
▢
1/2
teaspoon
baking soda
▢
1/2
teaspoon
salt
▢
1/2
teaspoon
cinnamon
▢
1 1/2
cups
leftover cranberry sauce
▢
1/2
cup
milk
can substitute almond milk
▢
1/3
cup
vegetable oil
▢
1
egg
Instructions
Preheat oven to 400 degrees Fahrenheit.
Grease a 12-cup standard-size muffin tin (or add liners).
In a large bowl, whisk together the flour, 1 cup oats, brown sugar, baking powder, baking soda, salt, and cinnamon.
In a medium bowl, whisk together the cranberry sauce, milk, vegetable oil and egg.
Pour the wet ingredients into the dry ingredients and stir just until blended.
Divide the batter between the 12 muffin cups - about 3/4 to all the way full.
Sprinkle with the three tablespoons oats.
Bake for 20 minutes or until tops spring back when you touch them and a toothpick inserted into the middle comes out dry.
Let cool for about five minutes. Serve.