Ingredients
- 1 cup leftover cranberry sauce
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease.
- In a large bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, whisk together egg, milk, oil, and vanilla extract.
- Add wet ingredients to dry ingredients and stir gently. Fold in cranberry sauce.
- Spoon batter into muffin tin, filling each cup 3/4 full.
- Bake for 18-22 minutes, until golden and a toothpick comes out clean.
- Let cool for 5 minutes before transferring to a wire rack.
Notes
- Don’t overmix the batter for tender muffins.
- Add a sprinkle of sugar on top before baking for a sweet finish.
- Store in an airtight container for 2-3 days or freeze for later.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Category: Dessert, Brunch
- Method: Baking
- Cuisine: American, Holiday
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal (approx.)
- Sugar: 16g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Cranberry sauce muffins, cranberry muffin recipe, thanksgiving leftovers