Ingredients
12
12 servings
- •0.5 cup milk
- •0.33333334326744 cup olive oil
- •1.25 cups leftover cranberry sauce
- •0.33333334326744 cup brown sugar, or more to taste
- •1 egg
- •1 tablespoon baking powder
- •1 teaspoon baking soda
- •0.5 teaspoon salt
- •0.5 teaspoon ground cinnamon
- •0.25 teaspoon ground nutmeg
- •1.5 cups all-purpose flour
- •1 cup oatmeal
- •0.25 cup chopped pecans, or to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Combine milk, olive oil, leftover cranberry sauce, brown sugar, and egg in a bowl and mix together using an electric mixer. Mix in baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add flour and oatmeal and mix everything into a smooth batter.
- Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with chopped pecans.
- Bake in the preheated oven until tops spring back when lightly pressed, about 21 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.
Nutritional Facts
Per 12 servings
- Calories: 228
- Carbohydrate: 34g
- Fat: 9g
- Fiber: 2g
- Protein: 4g
- Sugar: 14g
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