A bit of both.
I started with a recipe but made a few amendments based on my personal preferences. (Can there ever really be too many nuts?)
I always make cranberry sauce for the holidays and I often have a fair amount left over, so this recipe fit the bill to repurpose it. It’s an odd recipe for muffins and I had my doubts about whether they would come out well – but they really did!
Cranberry Sauce Muffins
12 servings
Ingredients
½ cup milk
⅓ cup olive oil
1 ¼ cups leftover cranberry sauce (I increased to 1 1/3 cups)
⅓ cup brown sugar, or more to taste (I increased to half a cup)
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 (I increased to a cup)
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
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. (I added my nuts here, though the recipe says to sprinkle them on top of the spooned batter below.)
Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with chopped pecans. (As noted, I mixed my nuts into the batter, so as to have nuts in every bite of muffin.)
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.
*Notes: Virtually every muffin recipe I have says to mix the dry ingredients lightly into the wet ones and to mix them as little as necessary just to combine. The use of an electric mixer was kind of shocking. But it worked out beautifully! If you find yourself with leftover cranberry sauce, this recipe is a keeper. 