Cranberry Pecan Eggnog Muffins |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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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. Ingredients:
dry ingredients |
2 1/2 cups flour |
1/2 cup plus 3 tablespoons sugar |
2 teaspoons baking powder |
1/2 teaspoon nutmeg |
scant 1/2 teaspoon salt |
1 heaping cup coarsely chopped pecans |
wet ingredients |
1 cup eggnog |
1 egg |
1/4 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:
1. Prepare a 12 muffin tin by buttering and dusting it with flour or by inserting muffin papers in the cups.
2. Preheat oven to 375 degrees.
3. Whisk dry ingredients together until thoroughly mixed.
4. Whisk wet ingredients together until thoroughly mixed.
5. 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.)
6. Bake for 25 minutes. Begin checking the muffins after 20 minutes. Every oven is different.
7. Muffins could take up to 30 minutes.
8. Serve warm or at room temperature.
9. These are best served when still warm.
10. 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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