Cranberry Sparkle Muffins

Cranberry Sparkle Muffins
4 large eggs
1 cup milk
1/2 cup oil
2 cans wholeberry cranberry sauce
4 cups all-purpose (plain) flour
1 cup granulated (white) sugar
3 Tablespoons baking powder
1 teaspoon salt
softened butter, for spreading
granulated sugar, to sprinkle

Preheat oven to 400◦F. Grease or line muffin cups.
In a large bowl, beat the eggs until frothy. Beat in the milk, oil, and cranberry sauce. 
Fold in the dry ingredients. Bake for about 20 minutes until a toothpick comes out clean. Spread each muffin with a little butter and sprinkle with sugar. Makes about 30 muffins.

What do you do with that leftover cranberry sauce you have from the holidays? Well, you can use it up to make a tasty batch of muffins. Less labor intensive than using fresh or frozen cranberries, as they do not require chopping, draining, or defrosting. Since cranberry sauce is sweetened as well, this muffin contains less sugar in the formula, but is still plenty sweet to contrast those tart cranberries. You also get a ribbon of yummy cranberry filling throughout each bite of the muffin.