Quick Bread Recipe # Best Leftover Cranberry Sauce Muffins

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

Cooking Directions

1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
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.
3. Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with chopped pecans.
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.

Nutrition Facts

• calories227.5
• carbohydrateContent34.4 g
• cholesterolContent16.3 mg
• fatContent8.8 g
• fiberContent1.8 g
• proteinContent3.5 g
• saturatedFatContent1.4 g
• sodiumContent321.3 mg
• sugarContent13.8 g