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Cranberry Corn Muffins (Leftover Cranberry Sauce Recipe)

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“A fun and unusual way to use up that cranberry sauce leftover from Thanksgiving!!! Recipe from Cooking Light November 2009.”
READY IN:
25mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Whisk eggs. Add in milk and cranberry sauce and mix well. Stir in cheese and muffin mix (about 30 strokes, it will be lumpy).
  3. Rest batter for 5 minutes.
  4. Grease a muffin pan.
  5. Fill muffin tins 1/2 to 3/4 full of batter and bake for 15-20 minutes.

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