Cranberry Sauce Muffins for #CranberryWeek

Christie from A Kitchen Hoor's Adventures invited some fellow bloggers to join her for a week long event to celebrate the beautiful cranberry! We'll be bringing you tons of amazing and delicious recipe ideas through Friday. From appetizers, to sides, to desserts, to entrees - we have you covered if you're craving something cranberry.

These muffins are easy to throw together, and a tasty and hearty way to use up some leftover cranberry sauce after the Holidays. The cranberry adds some color and a touch of flavor, and definitely some moisture to these lovely muffins. 

They aren't overly sweet at all, have a wonderful texture with the addition of the oatmeal and make a great breakfast muffin, or afternoon snack. They're perfect with a cup of tea in the morning! 

Come take a look at all the #CranberryWeek recipes we're sharing with you today:

Wednesday Cranberry Recipes

Cranberry Sauce Muffins

1/3 cup butter
1/2 cup brown sugar
1/2 cup milk
1 egg
1 teaspoon vanilla extract
1 1/4 cups jellied cranberry sauce
1 1/2 cups all-purpose flour
1 cup old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon

  1. Preheat oven to 400 degrees and place liners in a 12-well muffin tin, spray liners with nonstick cooking spray.
  2. In a microwave safe bowl, place the butter and melt it in 20-30 second bursts, until it is fully melted. Whisk in the brown sugar, milk, egg, vanilla extract, and cranberry sauce.
  3. Add in all of the dry ingredients and whisk again, until fully combined.
  4. Divide the batter into the prepared muffin tin.
  5. Bake in the preheated oven 22-30 minutes, until a toothpick inserted into the center comes out clean and muffins are cooked all the way through. 
  6. Leave muffins in tin to cool for 10-15 minutes before placing them on a cooling rack to complete cooling. 
Recipe adapted from Ahead of Thyme


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