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Cranberry Sauce Muffins

Paula Jones
Created Sep 26, 2011
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These fruit-filled muffins are a creative way to turn your leftover Thanksgiving cranberry sauce into a warm and welcoming next-day breakfast.

Cranberry Sauce Muffins

  • Prep Time 10 min
  • Total 30 min
  • Servings 18
  • Ingredients 9
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Ingredients

  • 2 cups Gold Medal™ all-purpose flour
  • 1 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1/2 teaspoon vanilla
  • 1 egg, beaten
  • 1 cup leftover cranberry sauce
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 400°F. Spray 18 regular-size muffin cups with cooking spray.
  • Step 
    2
    In large bowl, stir together flour, sugar, baking powder and salt with whisk. Make well in center of dry ingredients. Add milk, oil, vanilla and egg; stir until combined (batter will be thick). Stir in cranberry sauce.
  • Step 
    3
    Divide batter evenly among muffin cups, filling each about three-fourths full.
  • Step 
    4
    Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool slightly before serving.

Nutrition

Nutrition Facts are not available for this recipe

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