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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 9 |
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These moist goodies are sweet enough to be dessert. Eggnog and pineapple may seem unusual together, but they blend wonderfully. Ingredients:
1/4 cup butter, softened |
1/2 cup sugar |
1 egg |
1/2 cup eggnog |
1/2 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon ground nutmeg |
1/8 teaspoon salt |
1/2 cup crushed pineapple, well drained |
topping: |
1/4 cup sugar |
1/2 teaspoon ground cinnamon |
Directions:
1. In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg; mix well. Beat in eggnog and vanilla. Combine the flour, baking powder, nutmeg and salt; add to creamed mixture just until moistened. Fold in pineapple.
2. Fill greased or paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over muffins.
3. Bake at 400° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 9 muffins.
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