Cranberry Sauce Muffins
Sweet and tart, these Cranberry Sauce Muffins are soft and tender. The recipe is simple and easy to make, making these great for a weekend brunch or for a quick afternoon snack.
Servings: 12 muffins
Ingredients
- ½ cup milk
- ⅓ cup extra virgin olive oil
- ⅓ cup white sugar
- 1 egg
- 1¼ cup cranberry sauce
- zest of one orange, about 1 tbsp
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ cup chopped pecans
Instructions
- Preheat oven to 350℉ and line a muffin pan with papers.
- In a large bowl, whisk together milk, olive oil, and sugar.
- Beat in the egg, until smooth.
- Stir in the cranberry sauce and set aside.
- In a seperate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Fold the dry ingredients into the wet ingredients, stirring until just combined.
- Fill the prepared muffin pan evenly with the batter.
- Sprinkle the chopped pecans on top of the batter.
- Bake for 20-24 minutes or until muffins are just baked in the centre.
- Allow muffins to cool in pan for 2-3 minutes before transferring to a cool rack to cool completely before storing in an airtight container.