I love cranberry sauce, but always end up with leftovers after the holidays. This is a great way to use it up. The only problem is now I want to have cranberry sauce more often just so I can make these muffins!
Leftover Cranberry Sauce Muffins
Discovered here
- 1.5 c whole wheat flour
- 1 c rolled or quick oats
- 1/2 c firmly-packed brown sugar
- 1 T baking powder
- 1/2 t baking soda
- 1/2 t salt
- 1/2 t ground ginger or cinnamon
- 1.5 c leftover cranberry sauce
- 1/2 c milk
- 1/4 c oil
- 1 egg
Preheat oven to 400F and line muffin tin with cupcake liners. In a large bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda, salt, and spice. In a medium bowl, whisk together cranberry sauce, milk beverage, oil, and egg until well combined. Add wet ingredients to dry ingredients, and stir until just combined. Do not overmix. Fill muffin tin. Bake for 20 to 22 minutes, or until muffins are light brown and toothpick inserted in center comes out clean.
