Description
Delicious muffins made with leftover cranberry sauce, perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 cup leftover cranberry sauce
- 1/2 cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Optional: crumb topping
Instructions
- Preheat your oven to 350°F (175°C).
- Whisk together flour, sugar, baking powder, and salt in a large bowl.
- Mix melted butter, milk, eggs, vanilla extract, and cranberry sauce in another bowl.
- Pour the wet ingredients into the dry mix and gently fold them together.
- Scoop the batter into a lined muffin tin, filling each about two-thirds full.
- Bake for about 20 minutes or until a toothpick comes out clean.
- Allow to cool slightly before serving.
Notes
Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat in the microwave for about 15 seconds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: cranberry muffins, breakfast, baking, leftover cranberry sauce