Cranberry Sauce Muffins

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.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 145 Calories

Ingredients

• 2 cups all-purpose flour
• ½ cup packed brown sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon ground cardamom
• ½ teaspoon ground cinnamon
• ¼ cup white sugar
• ¾ cup milk
• ¼ cup vegetable oil
• 1 tablespoon baking powder
• 1 large egg, slightly beaten
• 1 cup leftover cranberry sauce

Recipe Instructions

Step 1

Bake in the preheated oven until golden brown, about 20 minutes.

Step 2

Preheat the oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners.

Step 3

Beat cranberry sauce, milk, oil, egg, and vanilla together in a bowl until well combined.

Step 4

Whisk flour, brown sugar, white sugar, baking powder, cinnamon, cardamom, and salt together in a separate bowl. Stir dry ingredients into wet ingredients until batter is just moistened. Pour into the prepared muffin cups.