Eggnog Muffins
Source: Taste of Home
Festive for the Christmas season.
Brandy soaked golden raisins are optional!
Ingredients
- 1/2 c. canola oil (or 1/4 c. applesauce & 1/4 c. oil)
- 1 egg
- 1-3/4 c. light eggnog
- 1/2 c. white sugar
- 3 c. unbleached white all-purpose flour
- 3 t. baking powder
- 1/2 t. salt
- 1/2 to 1 t. ground nutmeg (depending on preference)
- 1/2 c. golden raisins (see note)
- 1/2 c. chopped pecans (see note)
Instructions
In a large bowl, combine oil (and applesauce, if using), egg, eggnog and white sugar. Mix with an electric mixer until blended.
Add flour, baking powder, salt and nutmeg and mix on low speed, just until moistened.
Fold in raisins and pecans.
Fill greased or paper-lined muffin cups two-thirds full.
Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean. Don't over bake; they don’t brown on top.
Cool for 5 minutes before removing from pan to wire racks.
Makes 18 muffins.
NOTE: You can also substitute fresh chopped cranberries with chopped walnuts instead of using raisins and pecans.
Or, try soaking the golden raisins in a little brandy until soft and puffy, then add to batter.