Best Leftover Cranberry Sauce Muffins Recipe

Best Leftover Cranberry Sauce Muffins Recipe

"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."


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  • US
  • Metric
  • 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
  • Directions

  • Prep
  • Cook
  • Ready In
    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

    Per Serving: 228 calories;8.8 g fat;34.4 g carbohydrates;3.5 g protein;16 mg cholesterol;321 mg sodium.Full nutrition
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