Name: Best Leftover Cranberry Sauce Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Milk - ½ cup; Olive oil - ⅓ cup; Leftover cranberry sauce - 1 ¼ cups; Brown sugar, or more to taste - ⅓ cup; Egg - 1; Baking powder - 1 tablespoon; Baking soda - 1 teaspoon; Salt - ½ teaspoon; Ground cinnamon - ½ teaspoon; Ground nutmeg - ¼ teaspoon; All-purpose flour - 1 ½ cups; Oatmeal - 1 cup; Chopped pecans, or to taste - ¼ cup

Ingredients for - Best Leftover Cranberry Sauce Muffins

1. Milk ½ cup

2. Olive oil ⅓ cup

3. Leftover cranberry sauce 1 ¼ cups

4. Brown sugar, or more to taste ⅓ cup

5. Egg 1

6. Baking powder 1 tablespoon

7. Baking soda 1 teaspoon

8. Salt ½ teaspoon

9. Ground cinnamon ½ teaspoon

10. Ground nutmeg ¼ teaspoon

11. All-purpose flour 1 ½ cups

12. Oatmeal 1 cup

13. Chopped pecans, or to taste ¼ cup

How to cook deliciously - Best Leftover Cranberry Sauce Muffins

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

2 . Stage

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 . Stage

Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with chopped pecans.

4 . Stage

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.