Cranberry Sauce Oatmeal Muffins


Any left over frozen cranberry sauce in the fridge? There was so much cranberry sauce left over from our friendsgiving, I decided to make breakfast muffins out of them! The original sauce was made traditionally with orange juice, so it makes them citrusy and just sweet enough to balance the tart. I had some citrus haters and harsh critics eat them and they gobbled it up, so successs!! Offered me their fridge of frozen cranberry sauce..uh no...

Break is over, and now I'm back in class, and in Richmond, and away from the sun, and 3 hours behind. Gahhh, whine whine whine :D. It is far far too early to pay attention (clearly listening to the lecturer now). Back to the grind!



Cranberry Sauce Oatmeal Muffins

makes 14 muffins

1.5 cup flour
1 cup rolled oats
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

6 tbsp butter, softened
1/3 cup white sugar
1/3 cup dark brown sugar
1 egg
1 cup cranberry sauce (mine was pretty congealed)
6 oz vanilla yogurt

  • Preheat oven to 375F
  • Mix the first 5 dry ingredients in a medium sized bowl and set aside
  • In a large bowl, beat butter until creamy and then beat in the sugars until nice and light. Beat in egg, cranberry sauce and vanilla yogurt.
  • Mix the dry mix to the wet mix until just incorporated.
  • Bake for 20-25 mins or until tops are golden brown


Now wasn't that easy?



1 comments:

Joanne (eats well with others) said...

What a perfect use of those leftovers!! I'm sure these are awesome to wake up to!

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