Cranberry Sauce Muffins
A sweet little snack to make with left-over cranberry sauce.
Equipment
- 1 muffin tray
Ingredients
- 1 ¾ cups all-purpose flour
- 3 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ cup white sugar
- 1 egg
- 1 cup milk
- ⅓ cup melted butter
- ⅔ cup cranberry sauce
- ¼ cup brown sugar
- 1-2 teaspoons cinnamon
- ¼ cup melted butter
Instructions
- Preheat oven to 400℉ (200 ℃)
- Line muffin tin.
- In a large bowl blend together flour, baking powder, salt, and white sugar.
- In a separate bowl, mix egg, milk, and ⅓ cup melted butter.
- Add the wet ingredients to the dry ingredients. Mix.
- Add the cranberry sauce. Mix until just combined. Don't over mix.
- Spoon batter to fill the muffin cups half way. (You will have batter left over)
- In a small bowl, mix brown sugar, cinnamon, and ¼ cup melted butter to form a paste.
- Spoon a small dollop in the middle of each muffin cup.
- Cover each muffin with the remaining batter, to just under the top.
- Bake for 20-25 mins
- Cool slightly and serve.