The morning after,cranberry sauce muffins

Spongy,sticky,spicy,Christmasy muffins using lovely leftover cranberry sauce.They’re so easy to whip up, and just perfect for that lazy morning after the biggest day of the year. Cranberry sauce is arguably one of the best trimmings of Christmas – especially when its home made. I went a bit overboard and whipped up way more than was needed.Well If a little is good, a lot is even better! Am I Right? We' ve eaten half of them already.
So lets get to the point, inevitably there are always leftovers. While there are a trillions of things you can do with leftovers, this one really is not only the most inventive "left over"  on the planet but also the perfect morning after breakfast.Make sure you are the first up in the morning and whip up a batch of these little or not so little lovelies.Pop them in the oven and by the time the rest of your household surfaces there will be a warm batch on their entrance.Enjoy.

Left over cranberry sauce muffins
    1 1/2 cups all-purpose flour
    1 cup rolled oats
    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 (can substitute almond milk)
    1/3 cup vegetable oil
    1 egg

      Preheat oven to 400 degrees Fahrenheit.
      Take a 12-cup standard-size muffin tin,and add silicone muffin cups.
      In a large bowl, whisk together the flour, 1 cup oats, brown sugar, baking powder, baking soda, salt, 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 skewer inserted into the middle comes out dry.


      1. Nice! And as Mae West said - too much of a good thing can be wonderful.


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