Leftover Cranberry Sauce Muffins
Ingredients
The muffins
-
1½
cups
all-purpose flour
-
½
teaspoon
salt
-
2
teaspoons
baking powder
-
¼
teaspoon
cinnamon
-
½
cup
granulated sugar
-
1
tablespoon
orange zest
-
¼
cup
canola oil
-
1
large
egg
-
⅓
cup
milk
-
1
teaspoon
vanilla extract
-
¾
cup
fresh cranberry orange sauce
Topping
Instructions
- Preheat the oven to 400°F and prepare a muffin tin with liners or grease it.
- In a medium bowl, mix the flour, salt, baking powder, and cinnamon, then combine with sugar and orange zest.
- In another bowl, whisk together the canola oil, egg, milk, and vanilla.
- Combine the wet and dry ingredients, stirring gently until mixed; the batter will be thick.
- Spoon half of the batter into the muffin cups, add cranberry sauce, and top with the remaining batter.
- Sprinkle turbinado sugar on top of each muffin.
- Bake for 15-17 minutes until golden brown and a toothpick comes out clean.
Nutrition Facts (estimated)
Servings
6 large muffins
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
4g
Sodium
150mg
Cholesterol
25mg
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