Time 35m Number Of Ingredients 11 Steps:
Preheat oven to 400 degrees Fahrenheit. Grease a 12-cup standard-size muffin tin (or add liners). In a large bowl, whisk together the flour, 1 cup oats, brown sugar, baking powder, baking soda, salt, and cinnamon. In a medium bowl, whisk together the cranberry sauce, milk, vegetable oil and egg. Pour the wet ingredients into the dry ingredients and stir just until blended. Divide the batter between the 12 muffin cups - about 3/4 to all the way full. Sprinkle with the three tablespoons oats. Bake for 20 minutes or until tops spring back when you touch them and a toothpick inserted into the middle comes out dry. Let cool for about five minutes. Serve.
Time 30m Number Of Ingredients 17 Steps:
Preheat the oven to 400°F. Line a standard 12-cup muffin pan with cupcake liners and lightly coat with nonstick baking spray. In a large mixing bowl, whisk together flour, oats, baking powder, baking soda, salt and cinnamon. Set aside. In a medium mixing bowl, cream together butter and sugar. Add in milk, egg and vanilla and stir to combine. Note that the mixture will be lumpy. Add the wet ingredients to the dry ingredients and give it a couple stirs with a spatula. Do not fully combine. Then add in the cranberry sauce and stir until just combined. Do not overmix. Divide batter evenly among the muffin liners. Fill each cup about 3/4 full. In a small bowl, mix together the oat streusel topping ingredients until combined and crumbly. Sprinkle a spoonful on top of each muffin. Bake for 18-20 minutes until toothpick comes out clean. Allow muffins to cool in the muffin tray for 5 minutes before transferring muffins onto a wire cooling rack to cool completely.
Time 35m Yield 18 Number Of Ingredients 12 Steps:
Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line with paper muffin liners. Whisk flour, brown sugar, white sugar, baking powder, salt, cinnamon, and cardamom together in a bowl. Beat cranberry sauce, milk, oil, egg, and vanilla extract together in a separate bowl. Stir flour mixture into cranberry sauce mixture until batter is just-moistened; pour into prepared muffin cups. Bake in the preheated oven until golden brown, about 20 minutes.
Time 45m Yield 12 Number Of Ingredients 13 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners. Combine milk, olive oil, leftover cranberry sauce, brown sugar, and egg in a bowl and mix together using an electric mixer. Mix in baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add flour and oatmeal and mix everything into a smooth batter. Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with chopped pecans. Bake in the preheated oven until tops spring back when lightly pressed, about 21 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.
Time 25m Yield 6-8 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 400 degrees. Whisk eggs. Add in milk and cranberry sauce and mix well. Stir in cheese and muffin mix (about 30 strokes, it will be lumpy). Rest batter for 5 minutes. Grease a muffin pan. Fill muffin tins 1/2 to 3/4 full of batter and bake for 15-20 minutes.
Time 35m Yield 12 serving(s) Number Of Ingredients 10 Steps:
Stir oil and sugar together until well mixed. Beat in the egg and orange zest. Stir in the cranberry sauce (canned or homemade) and milk. In a separate bowl, mix together flour, salt, baking soda and baking powder. Stir dry ingredients into wet, mixing just enough to moisten. Fill paper lined muffin cups half full and bake at 400°F for 20-25 minutes. (Note: If you have no buttermilk, substitute by putting 1 1/2 teaspoons of vinegar in a measuring cup and filling to the 3/4 cup mark with regular milk).
Time 30m Yield 18 Number Of Ingredients 9 Steps:
Heat oven to 400°F. Spray 18 regular-size muffin cups with cooking spray. In large bowl, stir together flour, sugar, baking powder and salt with whisk. Make well in center of dry ingredients. Add milk, oil, vanilla and egg; stir until combined (batter will be thick). Stir in cranberry sauce. Divide batter evenly among muffin cups, filling each about three-fourths full. Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool slightly before serving.
Time 40m Yield 2 dozen. Number Of Ingredients 9 Steps:
In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, mix eggnog, eggs and butter. Stir into flour mixture just until blended. Fold in cranberry sauce and pecans. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 25 minutes or until center of muffin springs back when lightly touched.
