Description
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
- ½ cup milk
- ⅓ cup olive oil
- 1 ¼ cups leftover cranberry sauce
- ⅓ cup brown sugar, or more to taste
- 1 egg
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 ½ cups all-purpose flour
- 1 cup oatmeal
- ¼ cup chopped pecans, or to taste
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 12