- 1/2 cup milk
- 1/3 cup olive oil
- 1 1/4 cups leftover cranberry sauce
- 1/3 cup brown sugar, or more to taste
- 1 egg
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups all-purpose flour
- 1 cup oatmeal
- 1/4 cup chopped pecans, or to taste
- 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.
06/26/2019
recipepes.com
best leftover cranberry sauce muffins, recipe
PT15M
PT1H
5
455 calories
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