Holiday Eggnog Muffins Recipe

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These moist goodies are sweet enough to be dessert. Eggnog and pineapple may seem unusual together, but they blend wonderfully.

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Holiday Eggnog Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 9 Servings

15 20 35

Ingredients

1/4 cup butter, softened
1/2 cup sugar
1 egg
1/2 cup eggnog
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup DOLE® Crushed Pineapple in 100% Pineapple Juice, well drained
TOPPING:
1/4 cup sugar
1/2 teaspoon ground cinnamon

Directions

In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg; mix well. Beat in eggnog and vanilla. Combine the flour, baking powder, nutmeg and salt; add to creamed mixture just until moistened. Fold in pineapple.
Fill greased or paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over muffins.
Bake at 400° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 9 muffins.

Editor's Note: This recipe was tested with commercially prepared eggnog.

Nutritional Facts 1 muffin equals 199 calories, 7 g fat (4 g saturated fat), 45 mg cholesterol, 129 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Holiday Eggnog Muffins in Country Woman Christmas Annual 2012, p33