1 1/2 cups all-purpose flour
1 cup + 3 tablespoons rolled oats (reserve the 3 tablespoons for the tops)
1/2 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups leftover cranberry sauce
1/2 cup milk
1/3 cup vegetable oil
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.
Sprinkle with the three tablespoons oats. 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.
Adapted from Serious Eats
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