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Cranberry Sauce Muffins

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Cranberry Sauce Muffins
  • Prep Time 10 min
  • Total Time 30 min
  • Servings 18
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These fruit-filled muffins are a creative way to turn your leftover Thanksgiving cranberry sauce into a warm and welcoming next-day breakfast.

Ingredients

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

Directions

  • 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.
Tips  

For a more festive appearance, use brioche molds (as shown in photo).

To bump up the flavor even more, you can add grated orange peel.

Nutrition Information 
No nutrition information available for this recipe
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