Leftover Eggnog Cranberry Muffins Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 24 servings

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

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.

Directions

  1. 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.
Originally published as Leftover Eggnog Cranberry Muffins in Bountiful Harvest Cookbook 1994, p80

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.

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