Leftover Eggnog Cranberry Muffins |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 24 |
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I devised this recipe after Christmas one year to make use of leftover eggnog and cranberries. My friends and family have just raved about these muffins. Ingredients:
3 cups king arthur unbleached all-purpose flour |
6 tablespoons sugar |
4-1/2 teaspoons baking powder |
1-1/2 teaspoons salt |
1-1/2 cups prepared eggnog |
2 eggs, lightly beaten |
1/2 cup butter, melted |
1-1/2 cups jellied cranberry sauce |
1 cup chopped pecans |
Directions:
1. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, mix eggnog, eggs and butter. Stir into flour mixture just until blended. Fold in cranberry sauce and pecans. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 25 minutes or until center of muffin springs back when lightly touched. Yield: 2 dozen.
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