These cranberry sauce muffins are an amazing way to use up any left over cranberry sauce from the holidays. I used homemade cranberry sauce, but you can use canned cranberry sauce as long as it's the one with whole cranberries.
Cranberry Sauce Muffins Ingredients:
Makes 12 medium-size muffins
2 cups Flour
1 Tablespoon Baking powder
1/4 cup Sugar
1 teaspoon Salt
1 Egg, slightly beaten
1/2 cup Milk
1 cup Whole cranberry sauce
1/3 cup vegetable oil
Streusel Topping- optional (recipe below)
Cranberry Sauce Muffins Directions:
Preheat oven to 4OO° F. Grease muffin tins. Mix dry ingredients thoroughly. Combine egg, milk, cranberry sauce and oil. Add to dry ingredients.
Mix the milk with 1 cup whole cranberry sauce. Stir cranberries with liquid into dry ingredients.
Stir until dry ingredients are barely moistened. Do not overmix. Batter should be lumpy. Fill muffin tins half full of batter. Sprinkle each muffin with optional Streusel topping. Bake 20 to 25 minutes until browned as desired.
Mix together 1/3 cup sugar, 2 tablespoons flour, 2 teaspoons chai spice blend or cinnamon and 2 tablespoons butter until crumbly. Sprinkle over muffin batter right before it goes in the oven.