Cranberry Sauce Muffins

These fruit-filled muffins are a creative way to turn your leftover Thanksgiving cranberry sauce into a warm and welcoming next-day breakfast.

  • Prep Time 10 min
  • Total Time 30 min
  • Servings 18

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.

Expert Tips

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.