Best Leftover Cranberry Sauce Muffins Tasty Recipes

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Best Leftover Cranberry Sauce Muffins

"These muffins are so soft and fluffy and so delicious with the roasted pecans on top. A great way to use up leftover cranberry sauce from Thanksgiving! The sugar amount needed depends on how sweet your cranberry sauce is. You can go up to 1/2 cup if the leftover cranberry sauce is on the tart side."

Ingredients :

• 1/2 cup milk
• 1/3 cup olive oil
• 1 1/4 cups leftover cranberry sauce
• 1/3 cup brown sugar, or more to taste
• 1 egg
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups all-purpose flour
• 1 cup oatmeal
• 1/4 cup chopped pecans, or to taste

Instructions :

Prep : 15M	Cook : 12M	Ready in : 45M

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

Notes :

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