Cranberry Sauce Muffins

Cranberry Sauce Muffins

Blogger Paula Jones from Bell'alimento shares a cranberry muffin recipe. A creative way to turn your leftover Thanksgiving cranberry sauce into a delicious breakfast option.

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

18

muffins

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
  1. Heat oven to 400°F. Spray 18 regular-size muffin cups with cooking spray.
  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.
  3. Divide batter evenly among muffin cups, filling each about three-fourths full.
  4. Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool slightly before serving.
Makes 18 muffins
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
For a more festive appearance, use brioche molds (as shown in photo).
To bump up the flavor even more, you can add grated orange peel.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.