Description
Delightful muffins that turn leftover cranberry sauce into a delicious morning treat, perfectly balancing sweet and tart flavors.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup leftover cranberry sauce
- ¾ cup sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In another large bowl, cream the softened butter and sugar until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition, then stir in the vanilla and cranberry sauce until just combined.
- Gradually fold the dry ingredients into the wet mixture, stopping as soon as you see no more flour streaks.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 18-20 minutes, or until the tops are golden and a toothpick inserted comes out clean.
- Let them cool in the tin for about 5 minutes before transferring to a rack to cool completely.
Notes
Best enjoyed warm with butter or combined with yogurt and fresh fruits. Muffins can be stored in an airtight container for 2-3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: muffins, cranberry sauce, breakfast, baking, leftover recipes