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Cranberry Sauce Muffins

Cranberry Sauce Muffins
  • Prep 10 min
  • Total 30 min
  • Servings 18

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

Paula Jones Paula Jones
September 26, 2011

Ingredients

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

Steps

Hide Images
  • 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.

Nutrition Information

No nutrition information available for this recipe

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