- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1 cup sour cream I used low fat
- 1/4 cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup flour
- 1 cup whole wheat flour
- 1 tsp . baking powder
- 1 tsp . baking soda
- 1/4 tsp . salt
- 1 tsp . cinnamon
- 1 cup cranberry sauce I used homemade chunky sauce
Preheat oven to 375 degrees F. Spray a muffin pan (of mini bundt pan) with non stick spray. Or use muffins liners.
In a large bowl, whisk together the vegetable oil, sugar, sour cream, milk, eggs, and vanilla. Whisk in baking powder, baking soda, cinnamon and salt. Whisk in flours until just combined (batter is pretty thick).
Fill the muffin cups with the batter, then spoon about 1 tbsp of your cranberry sauce over the batter.
Bake muffins for about 20 minutes or until a toothpick inserted comes out clean.
Cool muffins in the pan for about 5 minutes, then finish cooling on a wire rack.
*Store the muffins in an airtight container on the counter for up to 3 days.