Leftover cranberry sauce muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Heat oven to 400°F. Line muffin tin with paper baking cups.
In a large bowl, combine regular flour, whole-grain flour, oats, brown sugar, baking powder, cinnamon, baking soda and salt; mix well. In medium bowl, combine milk, oil, cranberry sauce and egg; blend well. Fold into dry ingredients all at once; stir until dry ingredients are moistened.
Fill muffin cups about three-quarters full.
Bake 20 to 22 minutes or until golden brown. Break off that seductive muffin top, then inhale the rest!
Number of Servings: 24
Recipe submitted by SparkPeople user SCTROJANLIZ.
Ingredients:*Organic All-Purpose White Flour, 1 cupFlour, whole grain, .5 cupOats, 1 cupBrown Sugar, 1 cup, packed Cranberry Sauce, 1.5 cup Milk, nonfat, .5 cup *Canola Oil, .33 cupEgg, fresh, 1 medium
Heat oven to 400°F. Line muffin tin with paper baking cups.
In a large bowl, combine regular flour, whole-grain flour, oats, brown sugar, baking powder, cinnamon, baking soda and salt; mix well. In medium bowl, combine milk, oil, cranberry sauce and egg; blend well. Fold into dry ingredients all at once; stir until dry ingredients are moistened.
Fill muffin cups about three-quarters full.
Bake 20 to 22 minutes or until golden brown. Break off that seductive muffin top, then inhale the rest!
Number of Servings: 24
Recipe submitted by SparkPeople user SCTROJANLIZ.
Nutritional Info Amount Per Serving
- Calories: 130.4
- Total Fat: 3.4 g
- Cholesterol: 7.9 mg
- Sodium: 11.4 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 1.4 g
- Protein: 1.7 g
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