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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
contains dairy
vegetarian
pescatarian
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3 teaspoons baking powder
- 1/4 cup butter melted
- 3/4 cup sugar
- 1 cup eggnog
- 1 large egg room temperature
- 3/4 cup whole-berry cranberry sauce
- Carbohydrate 313.456338545994 g
- Cholesterol 493.172500135585 mg
- Fat 74.9008967240334 g
- Fiber 9.18148345122521 g
- Protein 49.7293600156661 g
- Saturated Fat 43.7432367015777 g
- Serving Size 1 1 dozen. (1172g)
- Sodium 45885.2572909166 mg
- Sugar 304.274855094768 g
- Trans Fat 6.25481317156812 g
- Calories 2120 calories
Preheat oven to 400degrees. 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., 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., 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.
