Leftover Cranberry Sauce Muffins With Oat Streusel Topping

• 1-1/2 cup All-purpose Flour
• 1 cup Old Fashioned Rolled Oats
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/4 teaspoons Salt
• 1 teaspoon Ground Cinnamon
• 1/3 cups Unsalted Butter, Softened
• 1/2 cups Brown Sugar
• 1/2 cups Milk
• 1 Egg
• 1 teaspoon Vanilla Extract
• 1-1/4 cup Leftover Cranberry Sauce
• FOR THE STREUSEL:
• 3 Tablespoons Brown Sugar
• 3 Tablespoons Old Fashioned Rolled Oats
• 3 Tablespoons All-purpose Flour
• 3 Tablespoons Unsalted Butter
• 1/2 teaspoons Cinnamon

1. Note: The oat streusel topping is optional but highly recommended.
2. Preheat oven to 400u0b0F. Line 12-cup muffin tray with muffin liners.
3. In a large bowl, whisk together flour, oats, baking powder, baking soda, salt and cinnamon.
4. In a medium bowl, cream together butter and sugar. Add milk, egg and vanilla and stir to combine. This mixture will be lumpy.
5. Add wet ingredients to dry ingredients and give it a couple stirs. Do not fully combine. Add cranberry sauce and stir until just combined. Do not overmix.
6. Divide batter evenly among the muffin liners. Fill each cup about 3/4 full.
7. In a small bowl, mix together the oat streusel topping ingredients until combined and crumbly. Sprinkle a spoonful on top of each muffin.
8. Bake for 18-20 minutes until inserted toothpick comes out clean.

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Taken from tastykitchen.com/recipes/breads/leftover-cranberry-sauce-muffins-with-oat-streusel-topping/ (may not work)