Leftover Eggnog Cranberry Muffins
Bountiful Harvest Cookbook
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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.
SERVINGS: 24
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 15 min. Bake: 25 min.
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 or margarine, 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.