Left Over Cranberry Sauce Muffins

Ingredients

• ½ cup milk
• ⅓ cup olive oil
• 1 ¼ cups leftover cranberry sauce
• ⅓ cup brown sugar, more or less to taste depending on tartness of cranberry sauce
• 1 egg
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 ½ cups all-purpose flour
• 1 cup oatmeal
• ¼ cup chopped pecans, or to taste

Directions

1. Preheat the oven to 400 degrees F.  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.​