1 1/2 cups flour
1 cup rolled oats
1/3 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange zest
1 1/2 cups cranberry sauce (348ml can)
1/2 cup milk
1/3 cup vegetable oil
1. Preheat oven to 400°F. Place muffin cases into muffin pan or grease and flour muffin pan molds really well.
2. In a large bowl mix together flour, rolled oats, brown sugar, baking powder, baking soda, salt, and orange zest.
3. In another bowl, whisk together cranberry sauce, milk, vegetable oil, and egg. Add to dry ingredients and stir until combined. Divide batter among muffin cases, filling 3/4 full.
4. Bake 20-22 minutes until golden brown and toothpick comes out clean. Cool then serve & enjoy!