Best Leftover Cranberry Sauce Muffins

These muffins are great way to use up leftover cranberry sauce from Thanksgiving! They are soft and fluffy with a topping of roasted pecans.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 228 Calories

Ingredients

• 1 teaspoon baking soda
• 1 egg
• 1 tablespoon baking powder
• 1 cup oatmeal
• 1.5 cups all-purpose flour
• 0.5 cup milk
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 0.25 teaspoon ground nutmeg
• 0.33333334326744 cup olive oil
• 0.33333334326744 cup brown sugar, or more to taste
• 1.25 cups leftover cranberry sauce
• 0.25 cup chopped pecans, or to taste

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

Step 2

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.

Step 3

Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with chopped pecans.

Step 4

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.