Description
These Cranberry Sauce Muffins are a delightful treat, perfect for using up leftover cranberry sauce. Moist and flavorful, they make for a wonderful breakfast or snack option.
Ingredients
Scale
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Wet Ingredients:
- 1/2 cup milk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Additional:
- 1 cup whole berry cranberry sauce
- Optional: Coarse sugar for topping
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and prepare a 12-cup muffin tin.
- Mix Dry Ingredients: In a large bowl, combine the dry ingredients.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, oil, eggs, and vanilla.
- Mix Batter: Combine wet and dry ingredients, then gently fold in the cranberry sauce.
- Bake: Divide the batter into muffin cups, sprinkle with coarse sugar, and bake for 18-22 minutes.
- Cool and Serve: Let the muffins cool before enjoying!
Notes
- These muffins are a great way to use up leftover cranberry sauce.
- You can also add chopped nuts or orange zest for extra flavor.
- Store in an airtight container for up to 3 days or freeze for longer shelf life.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
