Leftover cranberry sauce is obviously great on turkey sandwiches, and it's even delicious warmed up and spooned over ice cream or pancakes, but have you tried it in muffins? This easy recipe for cranberry muffins uses a cup of your smooth or chunky leftover cranberry sauce. The batter comes together in minutes and the moist, sweet muffins are perfect for a post-Thanksgiving breakfast or snack.
Ingredients
- all-purpose flour: 2 cups
- packed brown sugar: 0.5 cup
- white sugar: 0.25 cup
- baking powder: 1 Tbsp
- ground cinnamon: 0.5 tsp
- ground cardamom: 0.5 tsp
- salt: 0.5 tsp
- leftover cranberry sauce: 1 cup
- milk: 0.75 cup
- vegetable oil: 0.25 cup
- egg, slightly: 1 piece (beaten)
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
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Gather all ingredients. Allrecipes/Oana Ennis
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Preheat the oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners.
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Beat cranberry sauce, milk, oil, egg, and vanilla together in a bowl until well combined. Allrecipes/Oana Ennis
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Whisk flour, brown sugar, white sugar, baking powder, cinnamon, cardamom, and salt together in a separate bowl. Allrecipes/Oana Ennis
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Stir dry ingredients into wet ingredients until batter is just moistened. Allrecipes/Oana Ennis Allrecipes/Oana Ennis
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Pour into the prepared muffin cups. Allrecipes/Oana Ennis
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Bake in the preheated oven until golden brown, about 20 minutes. Allrecipes/Oana Ennis
