Recipe Details
Ingredients
-
½cupmilk
-
⅓cupolive oil
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1 ¼cupsleftover cranberry sauce
-
⅓cupbrown sugar, or more to taste
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1egg
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1tablespoonbaking powder
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1teaspoonbaking soda
-
½teaspoonsalt
-
½teaspoonground cinnamon
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¼teaspoonground nutmeg
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1 ½cupsall-purpose flour
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1cupoatmeal
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¼cupchopped pecans, or to taste
Cooking 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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories228 | |
| % 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.
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