- 3 cups all-purpose flour
- 1/2 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 egg
- 1-3/4 cups eggnog
- 1/2 cup canola oil
- 1/2 cup golden raisins
- 1/2 cup chopped pecans
- In a large bowl, combine the first five ingredients. In another bowl, combine the egg, eggnog and oil; stir into dry ingredients just until moistened. Fold in raisins and pecans. Fill greased or paper-lined muffin cups two-thirds full.
- Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 16 muffins.
Reviews for Eggnog Muffins
"These were so delicious. I will be making these again! I agree with some of the reviewers about doubling the nutmeg. It was a little light otherwise."
"I usually double the nutmeg in the muffins to give them more flavor. They are easy to overbake because the tops don't get as brown as muffins usually do. Contrary to most muffins, they are even better the next day."
"I made these for a catering event. They were good, but I may have overbaked them (since I was multi-tasking!). They seemed a little dry. So, I will try them again and bake them for a little less time."
"This wasn't what I expected. I wanted more of the creamy flavor along with the spices. It was under-flavored."
"I followed the recipe using my own eggnog. The muffins were dense and poor tasting. I would never make this again"