Best Leftover Cranberry Sauce Muffins

• 1/2 cup milk
• 1/3 cup olive oil
• 1 1/4 cups leftover cranberry sauce
• 1/3 cup brown sugar, or more to taste
• 1 egg
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups all-purpose flour
• 1 cup oatmeal
• 1/4 cup chopped pecans, or to taste

1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 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.
3. Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with chopped pecans.
4. 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.

milk, olive oil, cranberry sauce, brown sugar, egg, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, flour, oatmeal, pecans

Taken from www.allrecipes.com/recipe/269185/best-leftover-cranberry-sauce-muffins/ (may not work)