Leftover Cranberry Sauce Muffins
Easy, eggless, vegan cranberry sauce muffins using leftover cranberry sauce. A great recipe to make use of any leftover cranberry sauce!
Servings 12 muffins
In a bowl, mix together the cranberry sauce, apple juice (or water) and sugar until well combined.
Also add vanilla extract and oil to the cranberry sauce mixture, stir well.
Take the all purpose flour in a different, large bowl.
Also add the baking powder and salt to the flour, mix together so they are evenly mixed with the flour.
Pour the cranberry sauce mixture to the dry flour mixture, mix well until all ingredients are well combined to form the muffin batter.
The batter is slightly thick but it shouldn't be too thick and you should be able to pour it to the muffin pan without difficulty.
If you feel the batter is too thick, you may add little more of apple juice or water, one tablespoon at a time, and mix well with the batter to achieve the right consistency of muffin batter.
To make the muffins:
Preheat oven to 350 degree Fahrenheit.
Prepare a muffin pan (I used silicone muffin pan) and drop the muffin batter in the moulds. Fill the batter for only about ¾th of the muffin moulds as the muffins will rise up as they bake. Add all the batter to the muffin moulds evenly.
Bake for about 30 to 34 minutes until a toothpick inserted at the center of the muffins comes out clean.
Once the muffins are baked, immediately transfer from the hot oven and allow the baked muffins to cool down.
Enjoy as it is with hot coffee, tea or milk or enjoy with any frosting as you like. We like to enjoy these cranberry sauce muffins with a little honey or maple syrup on top.
Calories: 171kcal | Carbohydrates: 32g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 57mg | Potassium: 83mg | Fiber: 1g | Sugar: 23g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg