Cranberry Eggnog Muffins Food
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
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- 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., 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.
Nutrition Facts : Calories 208 calories, Fat 5g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 275mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
CRANBERRY EGGNOG MUFFINS
Make and share this Cranberry Eggnog Muffins recipe from Food.com.
Provided by startnover
Categories Quick Breads
Time 25m
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- Mix cranberries and 2 tbsp sugar together, set aside.
- Mix the dry ingredients together, then in separate bowl mix eggnog, butter, eggs, and extract together and add to flour mixture. Do not over mix.
- Fold in cranberries and drop into greased muffin cups.
- Streusel:.
- Mix dry ingredients together and then cut in the butter till well incorporated, then mix in nuts.
- Sprinkle over tops of muffins.
- Bake in preheated oven at 400°F.
- Bake approx 15-20 minutes, just till tops are set.
- Do not over bake or the muffins will dry out.
Nutrition Facts : Calories 216, Fat 6.2, SaturatedFat 2.1, Cholesterol 36.4, Sodium 204.4, Carbohydrate 36.7, Fiber 1.1, Sugar 19.8, Protein 3.8
CRANBERRY-EGGNOG MUFFINS
Provided by Food Network Kitchen
Time 1h
Yield 12 muffins
Number Of Ingredients 17
Steps:
- Prepare the muffins: Preheat the oven to 375 degrees F. Mist a 12-cup muffin pan with cooking spray. Warm the cranberries and rum in a small saucepan over medium heat, then remove from the heat and let steep 5 minutes. Drain.
- Whisk the flour, baking powder, brown sugar and salt in a medium bowl.
- Whisk the butter, eggnog, eggs and vanilla in another bowl. Gently fold into the flour mixture. (The batter will be lumpy; do not overmix.) Fold in the cranberries. Divide the batter evenly among the muffin cups.
- Make the topping: Mix the flour, cinnamon, nutmeg, butter, salt and brown sugar in a bowl with your fingertips until it looks like wet sand. Sprinkle generously over the batter.
- Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Cool slightly in the pan, then carefully remove to a rack.
EGGNOG MUFFINS
These make a great Christmas or New Years muffin, about the only time you find eggnog in the stores. I put chopped walnuts in mine and my DH said very good.
Provided by Dorel
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 400*F.
- Makes 12 muffins Combine flour, sugar, baking powder, salt and nutmeg in a large bowl.
- (mix nuts or raisins in) In a smaller bowl, combine remaining ingredients.
- Add liquid to dry ingredients and mix until just moistened.
- Pour batter in lined or greased muffin cups and bake about 15 minutes until toothpick inserted comes out clean.
Nutrition Facts : Calories 224, Fat 10.3, SaturatedFat 4.8, Cholesterol 43.7, Sodium 280, Carbohydrate 28.9, Fiber 1.1, Sugar 10.5, Protein 4.5
LEFTOVER EGGNOG CRANBERRY MUFFINS
I devised this recipe after Christmas one year to make use of leftover eggnog and cranberries. My friends and family have just raved about these muffins.
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- 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 Facts :
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