CRANBERRY EGGNOG MUFFINS RECIPE
No one in my house wants to finish the leftover eggnog or cranberry sauce, so I use the ingredients to make warm muffins that vanish. -Nancy Mock, Colchester, Vermont
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a large bowl, whisk the first five ingredients. In another bowl, whisk egg, eggnog and melted butter until blended. Add to flour mixture; stir just until moistened.
- Spoon 1 tablespoon batter in bottom of each of 12 greased or paper-lined muffin cups. Drop 1 teaspoon cranberry sauce into center of each; top with remaining batter and cranberry sauce. Cut through batter with a knife to swirl.
- Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
- Yield: 1 dozen.
- Originally published as Cranberry Eggnog Muffins in Taste of Home Christmas Annual
- Annual 2015, p175
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