Print: Cranberry Sauce Muffins

Leftover cranberry sauce is obviously great on turkey sandwiches, and it's even delicious warmed up and spooned over ice cream or pancakes, but have you tried it in muffins? This easy recipe for cranberry muffins uses a cup of your smooth or chunky leftover cranberry sauce. The batter comes together in minutes and the moist, sweet muffins are perfect for a post-Thanksgiving breakfast or snack.

Prep

19 min

Cook

50 min

Servings

Difficulty

Medium

Ingredients

2 cups all-purpose flour
0.5 cups packed brown sugar
0.25 cups white sugar
1 tablespoon baking powder
0.5 teaspoons ground cinnamon
0.5 teaspoons ground cardamom
0.5 teaspoons salt
1 cup leftover cranberry sauce
0.75 cups milk
0.25 cups vegetable oil
1 large egg , slightly beaten
1 teaspoon vanilla extract

Instructions

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.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/cranberry-sauce-muffins