Recipe

Cranberry Pecan Eggnog Muffins Recipe

	55to64 / All my dishes 1 year, 3 months ago A yummy breakfast or brunch addition during the holidays. Three of my favorites flavors - cranberry, pecans and eggnog. How could it not be good! Very easy. Prep:10m Cook:25m Servings:12	55to64
	holiday quick breakfast brunch

Does this look good? Yeah! / Nope

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midgelet

Ingredients

DRY INGREDIENTS

2 ½ cups flour

½ cup plus 3 tablespoons sugar

2 teaspoons baking powder

½ teaspoon nutmeg

scant ½ teaspoon salt

1 heaping cup coarsely chopped pecans

WET INGREDIENTS

1 cup eggnog

1 egg

¼ cup melted butter (or oil)

2 teaspoons vanilla

1 teaspoon rum flavoring (optional)

1 heaping cup fresh or frozen cranberries

NOTE: Butter is better. ;-)

Directions

Prepare a 12 muffin tin by buttering and dusting it with flour or by inserting muffin papers in the cups.

Preheat oven to 375 degrees.

Whisk dry ingredients together until thoroughly mixed.

Whisk wet ingredients together until thoroughly mixed.

Add the wet ingredients to the dry ingredients. Mix only until combined. (DO NOT OVER BEAT. Over beating can cause muffins to toughen and have air tunnels.)

Bake for 25 minutes. Begin checking the muffins after 20 minutes. Every oven is different.

Muffins could take up to 30 minutes.

Serve warm or at room temperature.

These are best served when still warm.

OPTIONAL: Mix about 2 cups of powdered sugar with just enough eggnog to make a glaze. Pour glaze on muffins a few minutes before serving..

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