Ingredients
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½ cup milk
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⅓ cup olive oil
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1 ¼ cups leftover cranberry sauce
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⅓ cup brown sugar, or more to taste
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1 egg
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1 tablespoon baking powder
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1 teaspoon baking soda
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½ teaspoon salt
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½ teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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1 ½ cups all-purpose flour
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1 cup oatmeal
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¼ cup chopped pecans, or to taste
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
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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.
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Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with chopped pecans.
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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.
Nutrition Facts (per serving)
228 | Calories |
9g | Fat |
34g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 228 | |
% Daily Value * | |
Total Fat 9g | 11% |
Saturated Fat 1g | 7% |
Cholesterol 16mg | 5% |
Sodium 321mg | 14% |
Total Carbohydrate 34g | 13% |
Dietary Fiber 2g | 6% |
Total Sugars 14g | |
Protein 4g | 7% |
Vitamin C 0mg | 0% |
Calcium 94mg | 7% |
Iron 3mg | 17% |
Potassium 80mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.