Cranberry Sauce Muffins are a surprising way to enjoy that leftover cranberry sauce. Have these on Friday morning and start the day off right!
To begin, preheat your oven to 350 degrees. Line a standard muffin pan with papers and set it aside for now.
In your mixing bowl, combine 1 3/4 cup all purpose flour, 3/4 cup sugar, 1 1/2 teaspoon baking powder, and 1/2 teaspoon each of salt and cinnamon. Give those a quick stir to mix.
Measure out 3/4 cup plus 2 tablespoons of milk. Add in 1/3 cup extra virgin olive oil, a teaspoon of vanilla, and an egg.
Whisk them all together in the measuring cup, or a small dish.
Pour the egg mixture into the dry ingredients and mix them together until well combined.
Spoon about a teaspoon or so of the batter into the bottom of each muffin cup – enough to cover the bottom.
Spoon about 2 teaspoons of cranberry sauce into the center of each cup. I am using some of my homemade sauce, but the canned kind works just as well.
Spoon the remaining batter into the cups, dividing it evenly.
Top each with a teaspoon of demerera (raw) sugar.
Bake for 18-20 minutes, or until they test done in the center with a toothpick. Remove to a cooling rack and cool for a few minutes.
Serve the muffins warm or room temperature.
Enjoy!
{ Get my Homemade Cranberry Sauce recipe }
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