Description
Delicious coffee cake muffins made with leftover cranberry sauce, perfect for breakfast or as a snack.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cranberry sauce
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine cranberry sauce, oil, egg, and vanilla.
- Pour the wet ingredients into the dry ingredients, mixing until just combined; do not overmix.
- Fold in nuts if using.
- Fill muffin cups about two-thirds full with batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let cool for 5 minutes before transferring muffins to a wire rack.
Notes
For a lower-fat option, substitute applesauce for vegetable oil. Muffins are best enjoyed warm with butter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: muffins, cranberry, coffee cake, breakfast, snack