BEST LEFTOVER CRANBERRY SAUCE MUFFINS

Best Leftover Cranberry Sauce Muffins image

These muffins are so soft and fluffy and so delicious with the roasted pecans on top. A great way to use up leftover cranberry sauce from Thanksgiving! The sugar amount needed depends on how sweet your cranberry sauce is. You can go up to 1/2 cup if the leftover cranberry sauce is on the tart side.

Provided by Marie Wishart

Categories Bread Quick Bread Recipes Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 227.5 calories, Carbohydrate 34.4 g, Cholesterol 16.3 mg, Fat 8.8 g, Fiber 1.8 g, Protein 3.5 g, SaturatedFat 1.4 g, Sodium 321.3 mg, Sugar 13.8 g