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Leftover Eggnog Cranberry Muffins Recipe

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.

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Leftover Eggnog Cranberry Muffins Recipe

Prep: 15 min. Bake: 25 min.

Yield: 24 Servings

15 25 40

Ingredients

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

Directions

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. Yield: 2 dozen.

Nutritional Facts 1 serving (1 each) equals 189 calories, 9 g fat (4 g saturated fat), 37 mg cholesterol, 279 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Leftover Eggnog Cranberry Muffins in Bountiful Harvest Cookbook , p80

Big Batch Baked Goods

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