Leftover Cranberry Sauce Muffins
 
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Cook time
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Use the leftover cranberry sauce from Thanksgiving to make these gorgeous muffins for breakfast on Black Friday, or any other day. This is a very versatile recipe and can be adapted for any other fruit sauce filling.
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Serves: 12 muffins
Ingredients
  • 1 cup flour
  • ½ cup whole-grain wheat flour
  • 1 cup oats
  • ⅓ cup brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 tsp cinnamon
  • ½ teaspoon salt
  • 1½ cups of leftover cranberry sauce
  • ½ cup low-fat milk
  • ⅓ cup vegetable oil
  • 1 egg
Directions
  1. Heat oven to 400°F. Line muffin tin with paper baking cups.
  2. In a large bowl, combine regular flour, whole-grain flour, oats, brown sugar, baking powder, cinnamon, baking soda and salt; mix well to combine. In medium bowl, combine milk, oil, cranberry sauce and egg; blend well. Fold into dry ingredients all at once; stir until dry ingredients are moistened.
  3. Fill each muffin cups about three-quarters full. If you have any empty slots, fill them with water so that heat is distributed evenly throughout the pan.
  4. Bake for about 20 to 22 minutes or until golden brown. They might not be very pointy, like your regular muffins, because of the whole-wheat flour, as well as the denser cranberry sauce. But nevertheless, they taste fabulous, and are best consumed warm, right after you have allowed them to cool for 5 mins on the wire rack.
Recipe by Fun and Food Cafe at https://www.funandfoodcafe.com/cranberry-sauce-muffins/