Leftover Cranberry Sauce, Banana & Oatmeal Muffins

*Makes 6 extra large or 12 normal size muffins
*Cranberries are loaded with antioxidants

mmm mmmm mmmmmmmmmmmmmmmmm....I wish I could upload the smell of these muffins baking in the oven..when is that feature going to be available? Come on computer programmers! anyways.....

One of my favorite things to do in the kitchen is playing with leftovers. Our babkas did not have the luxury (or perhaps laziness)of simply throwing out food. Every meal was precious and used to the absolute maximum; chicken bones made into soups, left over potatoes into morning hash browns and like this recipe..leftover cranberry sauce into a simple and delicious muffin.

Recipe:

* 1 heaping cup large flake, rolled oats
* 1.5 cups whole wheat flour
* 3/4 cup brown cup sugar
* 1 tbsp baking powder
* 1 tsp salt
* 2 tsp cinnamon
* 1 egg
* 1 cup milk
* 1/4 cup oil
* 2 mashed ripe bananas (these are optional)
* left over cranberries

How to:

1. Mix dry ingredients in a bowl
2. Mix wet ingredient in another bowl (leave cranberries to the side for now)
3. Mix together dry and wet ingredients and spoon into muffin tins so that only 1/3 of the muffin tin is full.
4. Add about a teaspoon of leftover cranberry sauce onto each muffin
5. Add another scoop of muffin batter on the top so the cranberry sauce is sandwiched in the middle.

Bake at 425F for about 20 minutes, until your fork comes out dry.

Be sure to send in a comment and share your ideas for cranberry sauce leftovers.