Cranberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Preheat oven to 400 degrees Fahrenheit.
Grease a 12-cup standard-size muffin tin (or add liners).
In a large bowl, whisk together the flour, 1 cup oats, brown sugar, baking powder, baking soda and cinnamon.
In a medium bowl, whisk together the cranberry sauce, milk, vegetable oil and egg.
Pour the wet ingredients into the dry ingredients and stir just until blended.
Divide the batter between the 12 muffin cups - about 3/4 to all the way full.
Bake for 20 minutes or until tops spring back when you touch them and a toothpick inserted into the middle comes out dry.
Let cool for about five minutes. Serve.
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user PLANITOUT.
1 1/2 cups all-purpose flour 1 cup of rolled oats 1/2 cup brown sugar 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon cinnamon 1 1/2 cups leftover cranberry sauce 1/2 cup milk 1/3 cup vegetable oil 1 egg
Preheat oven to 400 degrees Fahrenheit.
Grease a 12-cup standard-size muffin tin (or add liners).
In a large bowl, whisk together the flour, 1 cup oats, brown sugar, baking powder, baking soda and cinnamon.
In a medium bowl, whisk together the cranberry sauce, milk, vegetable oil and egg.
Pour the wet ingredients into the dry ingredients and stir just until blended.
Divide the batter between the 12 muffin cups - about 3/4 to all the way full.
Bake for 20 minutes or until tops spring back when you touch them and a toothpick inserted into the middle comes out dry.
Let cool for about five minutes. Serve.
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user PLANITOUT.
Nutritional Info Amount Per Serving
- Calories: 231.1
- Total Fat: 6.9 g
- Cholesterol: 0.8 mg
- Sodium: 192.3 mg
- Total Carbs: 42.8 g
- Dietary Fiber: 1.7 g
- Protein: 3.1 g
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