Here is another recipe to help use up any leftover cranberry sauce after your Thanksgiving feasting. My other version is here. I primarily did these because mom had less flour than I anticipated (and Dad was still expected me to make a batch of oatmeal cookies) because they include oats in them.
Oat and Cranberry Sauce Muffins
1 1/2 cup flour
1 cup oats
1/3 cup brown sugar
1 teaspoon cinnamon
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 ½ cups of leftover cranberry sauce
1/2 cup milk
1/3 cup vegetable oil
optional: cinnamon sugar (combine 1/2 cup sugar with 2 tablespoons ground cinnamon)
Preheat oven to 400°F. Line muffin tin with paper baking cups or butter the muffin tin.
In a large bowl, combine regular flour, oats, brown sugar, cinnamon, baking powder, baking soda and salt; mix well. In medium bowl, combine milk, oil, cranberry sauce and egg; blend well. Fold wet ingredients into dry. Stir just until dry ingredients are moistened.
Fill muffin cups about three-quarters full. If desired, sprinkle the tops with cinnamon sugar. Bake 20 to 22 minutes or until golden brown.