Description
Don’t throw away that leftover cranberry sauce! Instead, turn it into delicious, leftover cranberry sauce muffins with an oat streusel topping and enjoy for breakfast or dessert!
Ingredients
- 1-½ cup All-purpose Flour
- 1 cup Old Fashioned Rolled Oats
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ¼ teaspoons Salt
- 1 teaspoon Ground Cinnamon
- ⅓ cups Unsalted Butter, Softened
- ½ cups Brown Sugar
- ½ cups Milk
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1-¼ cup Leftover Cranberry Sauce
- FOR THE STREUSEL:
- 3 Tablespoons Brown Sugar
- 3 Tablespoons Old Fashioned Rolled Oats
- 3 Tablespoons All-purpose Flour
- 3 Tablespoons Unsalted Butter
- ½ teaspoons Cinnamon
Preparation
Note: The oat streusel topping is optional but highly recommended.
Preheat oven to 400°F. Line 12-cup muffin tray with muffin liners.
In a large bowl, whisk together flour, oats, baking powder, baking soda, salt and cinnamon.
In a medium bowl, cream together butter and sugar. Add milk, egg and vanilla and stir to combine. This mixture will be lumpy.
Add wet ingredients to dry ingredients and give it a couple stirs. Do not fully combine. Add cranberry sauce and stir until just combined. Do not overmix.
Divide batter evenly among the muffin liners. Fill each cup about ¾ full.
In a small bowl, mix together the oat streusel topping ingredients until combined and crumbly. Sprinkle a spoonful on top of each muffin.
Bake for 18–20 minutes until inserted toothpick comes out clean.
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