Leftover Eggnog Cranberry Muffins
Total TimePrep: 15 min. Bake: 25 min.
- 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
- 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.
Nutrition Facts1 each: 189 calories, 9g fat (4g saturated fat), 37mg cholesterol, 279mg sodium, 24g carbohydrate (10g sugars, 1g fiber), 3g protein.
Jan 7, 2011
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
Dec 7, 2009
Awesome---I did half with pecans and half without and they were both scrumptious.
Dec 4, 2009
excellent muffins nice and moist