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My review
Best Leftover Cranberry Sauce Muffins
5
Marie Wishart
"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."
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Ingredients
45 m servings 228Original recipe yields 12 servings (12 muffins)
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- Metric
Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 66 Ratings
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Most helpful positive review
12/29/2018
These muffins are fantastic , used ground walnuts on top as had no pecans , will be a keeper for sure , Thanks
Most helpful critical review
12/27/2018
There was no cranberry taste and rather tasteless
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12/29/2018
These muffins are fantastic , used ground walnuts on top as had no pecans , will be a keeper for sure , Thanks
12/27/2018
actually followed the recipe for once! turned out very moist, both my wife and I loved them. will make them again