Cranberry Muffins

Morning-After Cranberry Sauce Muffins

Adapted from Serious Eats

Ingredients

1 cup flour
1/2 cup whole-grain wheat flour
1 cup oats
1/3 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 ½ cups of leftover cranberry sauce
1/2 cup skim milk
1/3 cup vegetable oil
1 egg

Directions

Heat oven to 400°F. Line muffin tin with paper baking cups.

In a large bowl, combine regular flour, whole-grain flour, oats, brown sugar, baking powder, cinnamon, baking soda and salt; mix well. In medium bowl, combine milk, oil, cranberry sauce and egg; blend well. Fold into dry ingredients all at once; stir until dry ingredients are moistened.

Fill muffin cups about three-quarters full

Bake 20 to 22 minutes or until golden brown

Portion out into freezer safe bag. Freeze for up to 3 months.

To enjoy - pull out of freezer and microwave for 1- 1 1/2 minutes.