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• 1 box yellow cake mix
• ¾ cup corn oil
• ¾ cup water
• 3 eggs
• 1-2 cups leftover cranberry sauce
1. Preheat & Prep: Preheat your oven to 350°F. Line a standard 12-cup muffin tin with paper liners or grease the cups well.
2. Prepare Cake Batter: In a large bowl, combine cake mix, corn oil, water, and eggs. Mix or beat together.
3. Add cranberry sauce: Add cranberries into batter. Mix.
4. Fill Cups: Divide the batter evenly among the prepared muffin cups, filling each about ½ full. Top with extra cranberries if desired
5. Bake: Bake for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
6. Cool: Let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.
Tips
• Consider adding 1/2 cup of chopped nuts (like pecans or walnuts) to the batter before scooping, or sprinkle a few on top before baking for an extra crunch!
• Add orange zest into batter for citrusy flavor