Leftover Cranberry Sauce Muffins
Serving Size / Yield
- 1 1/2 C. all-purpose flour
- 1 1/2 C. rolled oats
- 1/2 C. brown sugar
- 1 T. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1 1/2 C. leftover cranberry sauce
- 1/2 C. milk
- 1/3 C. vegetable oil
- 1 egg
Preheat oven to 400 degrees Fahrenheit.
Grease a 12-cup standard-size muffin tin.
In a bowl, whisk together the flour, 1 cup oats, brown sugar, baking powder, baking soda, salt, and cinnamon.
In another 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 a toothpick inserted into the middle comes out dry.
Let cool for about five minutes. Serve.