Cranberry Sauce Muffins

Prep time: 15 min

Cook time: 20 min

Servings: 18

Yield: 18 servings

Description

Put your leftover Thanksgiving cranberry sauce to good use with this recipe for delicious muffins, perfect for breakfast, brunch, or as a snack.

• 2 cups all-purpose flour

• 1/2 cup packed brown sugar

• 1/4 cup white sugar

• 1 tablespoon baking powder

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground cardamom

• 1/2 teaspoon salt

• 1 cup leftover cranberry sauce

• 3/4 cup milk

• 1/4 cup vegetable oil

• 1 large egg, slightly beaten

• 1 teaspoon vanilla extract

1 Gather all ingredients.

2 Preheat the oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners.

3 Beat cranberry sauce, milk, oil, egg, and vanilla together in a bowl until well combined.

4 Whisk flour, brown sugar, white sugar, baking powder, cinnamon, cardamom, and salt together in a separate bowl.

5 Stir dry ingredients into wet ingredients until batter is just moistened.

6 Pour into the prepared muffin cups.

7 Bake in the preheated oven until golden brown, about 20 minutes.