LEFTOVER EGGNOG CRANBERRY MUFFINS

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Leftover Eggnog Cranberry Muffins image

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.

Provided by Taste of Home

Time 40m

Yield 2 dozen.

Number Of Ingredients 9

3 cups 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

Steps:

  • 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.

Nutrition Facts :

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