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.


Ingredients

  • 2cups Gold Medal™ all-purpose flour
  • 1cup sugar
  • 3teaspoons baking powder
  • 1/2teaspoon salt
  • 1cup milk
  • 1/4cup vegetable oil
  • 1/2teaspoon vanilla
  • 1egg, beaten
  • 1cup leftover cranberry sauce

  • Steps

    • 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.

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