Best Leftover Cranberry Sauce Muffins recipe
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Ingredients
- ½ cup milk ⅓ cup olive oil 1 ¼ cups leftover cranberry sauce ⅓ cup brown sugar, or more to taste 1 egg 1 tablespoon baking powder 1 teaspoon baking soda ½ teaspoon salt ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1 ½ cups all-purpose flour 1 cup oatmeal ¼ cup chopped pecans, or to taste
Nutrition Info
- 227.5 caloriescarbohydrate: 34.4 gcholesterol: 16.3 mgfat: 8.8 gfiber: 1.8 gprotein: 3.5 gsaturatedFat: 1.4 gservingSize: -sodium: 321.3 mgsugar: 13.8 gtransFat: : -unsaturatedFat: : -
Directions Best Leftover Cranberry Sauce Muffins
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
Combine milk, olive oil, leftover cranberry sauce, brown sugar, and egg in a bowl and mix together using an electric mixer. Mix in baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add flour and oatmeal and mix everything into a smooth batter.
Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with chopped pecans.
Bake in the preheated oven until tops spring back when lightly pressed, about 21 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.