Leftover Cranberry Sauce Coffee Cake Muffins: A Delicious Treat
Transform your leftover cranberry sauce into delicious coffee cake muffins that are perfect for breakfast or a snack!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup leftover cranberry sauce
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix together the cranberry sauce, sugar, and eggs.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually combine the dry ingredients with the wet ingredients until just mixed.
- Fill muffin cups 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool for a few minutes before removing from the tin.
Notes
- Feel free to add nuts or chocolate chips for extra flavor.
- These muffins can be enjoyed warm or at room temperature.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: leftover cranberry sauce, coffee cake muffins, muffins, dessert