These are by far the best way to use leftover cranberry sauce, in fact they are so good it is worth buying the sauce just to make them.
Cranberry Muffins
1 c. flour1 c. whole wheat flour
1/2 c. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 egg
1/4 c. oil
1/2 c. milk
1 tsp. vanilla
1 c. cranberry sauce
Mix together flours, sugar, baking powder and salt, set aside. Mix egg, oil, milk, vanilla and cranberry sauce. Add dry ingredients until just blended. Fill lined muffin cups 2/3 full. Bake at 375 for 20 minutes.
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