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This scrumptious muffins are chock-full of pecans and raisins.—Susan Brown, Northglenn, Colorado
This recipe is:
Quick
Editor's Note: This recipe was tested with commercially prepared eggnog.
Nutritional Facts 1 serving (1 each) equals 252 calories, 12 g fat (2 g saturated fat), 30 mg cholesterol, 169 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Eggnog Muffins in Taste of Home December/January 2001, p13
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
Nutty and sweet, this eggnog recipe is a great way to celebrate the holidays!
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Reviewed on Jan. 01, 2012 by chrissteve
My husband said these were the best muffins he's had in a long time. I had to use dates instead of raisins because I was out, and I substituted 1/4 c Splenda brown sugar instead of the sugar plus added 1/3 c nonfat dry milk and 1/2 t baking soda to the dry ingredients. They baked in a little less time but they are as tall as the ones in the picture. No one would guess they were reduced sugar.
Reviewed on Dec. 14, 2011 by keverwann
Used frozen cranberries for the raisins and walnuts for the pecans - tossed both in 1/4 cup flour (to prevent sinking) before folding them into the batter.
Reviewed on Oct. 26, 2011 by Sweetchickie
The kids don't care for raisins and nuts in muffins so I ended up making 2 batches of these muffins, one as written (very tasty) and one without raisins and pecans in mini muffin tins (made 48 at the same temp for 10-12 min) which the kids devoured.
Reviewed on Feb. 10, 2011 by misscleocat
This recipe is very quick and easy and perfect for a rushed day. I made mini muffins instead of full sized and substituted dried cranberries for the raisins. Very good.
Reviewed on Dec. 18, 2010 by cmead
I look forward to making these at Christmas every year. We think they're even better the next day after the flavors have blended.
Reviewed on Jan. 09, 2008 by HDMac_WA
pamelakaymelaThese are yummy! I substituted fresh cranberries for the nuts and they turned out wonderfully, with a pretty touch of color.
These are yummy! I substituted fresh cranberries for the nuts and they turned out wonderfully, with a pretty touch of color.
That is a great Idea, Pamela! These do look very good and festive during the holidays.
Reviewed on Jan. 09, 2008 by pamelakaymela
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