Leftover Eggnog Cranberry Muffins Recipe
- 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
- 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.
1 each: 189 calories, 9g fat (4g saturated fat), 37mg cholesterol, 279mg sodium, 24g carbohydrate (10g sugars, 1g fiber), 3g protein.
Reviews for Leftover Eggnog Cranberry Muffins
"I've been making these for many years from the recipe in the magazine. I recently misplaced my mag and nearly went crazy until my husband found it here online!! Thank you"
"Awesome---I did half with pecans and half without and they were both scrumptious."
"excellent muffins nice and moist"