Ingredients

• 0.5 cups milk
• 0.33 cups olive oil
• 1.25 cups leftover cranberry sauce
• 0.33 cups brown sugar , or more to taste
• 1 egg
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 0.5 teaspoons salt
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 1.5 cups all-purpose flour
• 1 cup oatmeal
• 0.25 cups chopped pecans , or to taste

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 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. 3 Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with chopped pecans.
4. 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.

Nutrition per serving