Cranberry Egg Nog Muffins
The taste of the holidays - creamy egg nog, sweet-tart dried cranberries and toasted pecans - combine for moist and delicious muffins. Serve warm.
Ingredients
- 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
Directions
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 12 large muffins
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