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Cranberry Sauce Muffins

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Cranberry Sauce Muffins
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Makes: 12 servings adjust
Great way to use up leftover cranberry sauce/relish!

Note: I used leftover homemade cranberry relish. See Cointreau Cranberry Relish recipe.



Step 1

Heat oven to 400°F. Line muffin tin with paper baking cups or spray tin thoroughly with cooking spray.


  • 1 cup All-Purpose Flour
  • 12 cup Whole Wheat Flour
  • 1 cup Rolled Oats
  • 13 cup Brown Sugar, packed
  • 1 tablespoon Baking Powder
  • 12 teaspoon Baking Soda
  • 12 teaspoon Kosher Salt

Step 2

In a large bowl, combine regular flour, whole wheat flour, oats, brown sugar, baking powder, baking soda and salt; mix well.


  • 1 Egg
  • 12 cup Skim Milk
  • 13 cup Vegetable Oil
  • 1 12 cups Leftover Whole Cranberry Sauce, i used leftover, homemade cranberry relish

Step 3

In medium bowl, beat the egg. Add milk, oil and cranberry sauce; blend well.

Step 4

Fold cranberry sauce mixture into dry ingredients all at once; stir until dry ingredients are moistened.

Step 5

Fill muffin cups about three-quarters full. Bake 20 to 22 minutes or until golden brown.
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