Best Leftover Cranberry Sauce Muffins

Ingredients and Weight:

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 2 eggs
• 1 cup leftover cranberry sauce (fresh or from canned)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Preparation Time:

• Preparation Time: 20 minutes
• Cooking Time: 25 minutes

Difficulty Level:

Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Mix well.
3. In a separate bowl, mix the leftover cranberry sauce with vegetable oil. Add eggs and blend well.
4. Pour the cranberry mixture into the flour mixture and stir until just combined. Do not overmix.
5. Using a spoon or ice cream scoop, place the muffin batter into muffin cups or a muffin pan, filling each cup about 3/4 full.
6. Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Let cool for a few minutes before removing from the pan and serving.

Nutritional Information: (Per muffin, based on average ingredients)

• Calories: Approx. 250 calories per muffin
• Fat: 8g
• Carbohydrates: 40g
• Protein: 4g

Dish Characteristics:

• These muffins are a great way to use up leftover cranberry sauce.
• The combination of cranberry sauce and muffins creates a unique and tasty treat.
• The muffins are moist and have a delightful cranberry flavor.

User Comments:

1. "These muffins were delicious! The cranberry flavor was perfect and they were so easy to make."
2. "I used leftover cranberry sauce from Thanksgiving and these muffins were a hit with my family."
3. "These muffins were a great way to use up leftover cranberry sauce. They were moist and had a great flavor."

Special Precautions and Tips:

• Make sure to use leftover cranberry sauce that is not spoiled or expired.
• Do not overmix the muffin batter to avoid tough muffins.
• Enjoy these muffins warm or toasted for an even better taste.