Cranberry Eggnog Muffins
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
Reviews
These were so good! Great way to use up odds and ends. The muffins rose beautifully and stayed moist. Made exactly 12 muffins.
These taste good with coffee for breakfast. The batter was super thick, so almost impossible to swirl it with a knife. Next time I'll use a little more eggnog, maybe a quarter cup or so more. Mine turned out dry and crumbly, but I think it's because I over-baked them. They weren't done at the minimum time, so I put them in for 5 more minutes. That was too long, I guess.
Highly recommend this recipe. The muffins were perfect! Mine came out light and airy. Followed directions as written. Very tasty. Will make next egg nog season
Taste was pretty good, but it was rather dry.