leftover cranberry sauce muffins

Thanksgiving I love you! I love you and your  sweet potatoes, your homemade stuffing, your juicy turkey, green beans, walnut and pomegranate salad, and most of all, your cranberry sauce! Especially when it's sugary homemade filled with chunky tart cranberries ^.^

This thanksgiving, the first thanksgiving ever partially organised and cooked by myself, we had cranberry sauce leftovers the next day (amongst other things). So what more natural to do than to make leftover cranberry sauce muffins? Nothing, I say!

They were delicious I tell you, and wholesome too.

Ingredients:

• 3/4 cup all-purpose flour (I used half wholewheat)
• 1/2 cup + 1 tablespoon rolled oats (reserve the 1 tablespoon for the tops)
• 1/4 cup brown sugar
• 1 tsp baking powder
• pinch salt
• 1/2 teaspoon cinnamon
• 3/4 cups leftover cranberry sauce
• 1/4 cup milk
• 1/6 cup vegetable oil
• 1 egg

Directions:

1. Preheat oven to 205 degrees celsius.
2. Grease a 12-cup standard-size muffin tin (or add liners).
3. In a large bowl, whisk together the flour, 1/2 cup oats, brown sugar, baking powder, and cinnamon.
4. In a medium bowl, whisk together the cranberry sauce, milk, vegetable oil and egg.
5. Pour the wet ingredients into the dry ingredients and stir just until blended.
6. Divide the batter between the 12 muffin cups – about 3/4 to all the way full.
7. Sprinkle with the three tablespoons oats.
8. Bake for 20 minutes or until tops spring back when you touch them and a toothpick inserted into the middle comes out dry.
9. Let cool for about five minutes, then enjoy!