Cranberry Sauce Muffins
There are two kinds of people, those that have cranberry sauce only on Thanksgiving and those that look forward to filling their freezer full of cranberries to use all winter long. Guess which one I am? I LOVE cranberries. The red berries are one of my favorite flavor profiles. The tartness of cranberries makes them perfect for muffins or pancakes. This is my new favorite recipe. I will be baking these all winter long.
- Author
- Ami Mackey
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Servings
- 12
- Category
breakfast
Ingredients
- 1 Package PLANTSTRONG Sweet Potato & Ancient Grain Pancake & Waffle Mix
- 2 Cups plant milk
- 1 Cup Cranberry Sauce
- 1 Teaspoon vanilla extract
- 2 Tablespoons maple syrup
- 1 Tablespoon cinnamon
- ¼ Cup old fashioned rolled oats
- ¼ Cup chopped walnuts
- 2 Tablespoons date sugar (optional)
Directions
- Preheat oven 350 degrees
- Line a muffin tin (12 cavity) with parchment liners
- Mix pancake mix, plant milk, vanilla extract and maple syrup together in a mixing bowl until combined.
- Spoon batter into parchment liners - filling only half full.
- Add a tablespoon of cranberry sauce on top of the batter.
- Repeat the layering - another spoon of batter followed by another spoon of cranberry sauce.
- In a small bowl, combine oats, cinnamon and walnuts and for added sweetness - add two tablespoons of date sugar (optional).
- Mix well and spoon on top of your muffins.
- Bake for 25 minutes.
