Best Leftover Cranberry Sauce Muffins
Description
These muffins are great way to use up leftover cranberry sauce from Thanksgiving! They are soft and fluffy with a topping of roasted pecans.
Ingredients
•
1/2 cup milk
•
1/3 cup olive oil
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1 1/4 cups leftover cranberry sauce
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1/3 cup brown sugar, or more to taste
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1 egg
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1 tablespoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1 1/2 cups all-purpose flour
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1 cup oatmeal
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1/4 cup chopped pecans, or to taste
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2
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.
3
Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with chopped pecans.
4
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.