Leftover Cranberry Sauce Muffins
This muffin recipe is a great way to use leftover cranberry sauce from the holidays! Plus, you’ll have an easy grab-and-go breakfast or anytime snack. The addition of chopped pecans on top packs some extra protein along with a nice crunch. Makes 12 muffins.
Ingredients
½ cup milk (dairy or non-dairy)
⅓ cup olive oil or melted butter
1 ¼ cups leftover cranberry sauce
⅓ cup brown sugar, or to taste
1 egg
1 Tbsp baking powder
1 tsp baking soda
½ tsp salt
¾ tsp ground cinnamon
¼ tsp ground nutmeg
1 ½ cups all-purpose flour
1 cup oatmeal
¼ cup chopped pecans
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
In a large bowl, combine milk, olive oil, leftover cranberry sauce, brown sugar, and egg and mix together well. Add in baking powder, baking soda, salt and spices and stir. Gradually add flour and oatmeal and mix everything until blended well without overmixing.
Spoon batter into muffin cups. Sprinkle with chopped pecans.
Bake in the pre-heated oven for about 20 minutes or until the tops spring back when lightly pressed. Cool in the muffin tin for 10 minutes then transfer to a cooling rack.
