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Cranberry Eggnog Muffins

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 1 dozen.
No one in my house wants to finish the leftover eggnog or cranberry sauce, so I use those ingredients to make warm muffins that vanish. —Nancy Mock, Colchester, Vermont

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 large egg, room temperature
  • 1 cup eggnog
  • 1/4 cup butter, melted
  • 3/4 cup whole-berry cranberry sauce

Directions

  • 1. Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk egg, eggnog and melted butter until blended. Add to flour mixture; stir just until moistened.
  • 2. Spoon 1 tablespoon batter in bottom of each of 12 greased or paper-lined muffin cups. Drop 1 teaspoon cranberry sauce into center of each; top with remaining batter and cranberry sauce. Cut through batter with a knife to swirl.
  • 3. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts

1 muffin: 208 calories, 5g fat (3g saturated fat), 38mg cholesterol, 275mg sodium, 37g carbohydrate (19g sugars, 1g fiber), 4g protein.

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