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Cranberry Egg Nog Muffins

  • 2 cups all purpose flour
  • 1 cup whole wheat flour
  • ½ cup sugar
  • 3 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • 1 egg
  • 1-3/4 cup AE Egg Nog (any variety)
  • ½ cup vegetable oil
  • ½ cup dried cranberries
  • ½ cup chopped pecans, lightly toasted

In a large bowl, combine the first six ingredients. In another bowl, combine the egg, eggnog and oil; stir into dry ingredients just until moistened. Fold in cranberries and pecans. Fill greased muffin cups with batter. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Makes Makes 12 large muffins