Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
Add 1 1/2 cups of leftover cranberry relish
Bake for 25 minutes, or until golden. Add
For this recipe I used a homemade cranberry relish but you could use whatever you have leftover from the holidays. The cranberry relish I used was apparently too tart, because the muffins were a little too sour for my taste. Although they were very healthy because I used fresh squeezed orange juice and fresh cranberries in the mix. It was also inexpensive to make I used leftovers and it was pretty easy too. Next time I make these I want to add oatmeal and some other things to tame down the tartness, but I love having a recipe that uses up leftovers.