Eggnog And Cranberry Muffins Recipe

Name: Eggnog And Cranberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 cups All-purpose Flour; 2-1/2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1 pinch Salt; 1/2 cups Light Brown Sugar; 1/4 cups White Sugar; 1/2 teaspoons Ground Cinnamon; 1/2 teaspoons Ground Nutmeg; 1 cup Fresh Cranberries, Halved; 2 Large Eggs; 1/2 teaspoons Vanilla Extract; 1/2 sticks Unsalted Butter, Melted And Slightly Cooled; 1-1/4 cup Eggnog, Divided

Servings: persons

2-1/2 cups All-purpose Flour
2-1/2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1 pinch Salt
1/2 cups Light Brown Sugar
1/4 cups White Sugar
1/2 teaspoons Ground Cinnamon
1/2 teaspoons Ground Nutmeg
1 cup Fresh Cranberries, Halved
2 Large Eggs
1/2 teaspoons Vanilla Extract
1/2 sticks Unsalted Butter, Melted And Slightly Cooled
1-1/4 cup Eggnog, Divided

1
Preheat the oven to 180u00b0C (350u00b0F) and spray a 12-count muffin tin with cooking spray. I use Wilton Bake Easy.
2
Place flour, baking powder, baking soda, salt, sugars, spices and cranberry halves into a large bowl. Stir until all of the cranberries are coated in flour. Set aside.
3
Place eggs, vanilla, melted butter and 1 cup eggnog into a jug and lightly beat with a fork, just until combined. Pour the wet ingredients into the dry and then gently stir, just until you can't see any lumps of flour.
4
Divide the batter between the muffin wells, filling them level. I use a 2-tablespoon cookie scoop to ensure my muffins are even.
5
Bke for 15-20 minutes until risen, golden and an inserted skewer into the centre comes out clean. Leave to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
6
Once cooled, spoon remaining eggnog over the top of each muffin, if desired. You can also sprinkle some extra nutmeg on top and some festive sprinkles if you want.
7
Eggnog and Cranberry Muffins will keep in an airtight container, at room temperature, for 4 days.

594

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2-1/2 cups All-purpose Flour, 2-1/2 teaspoons Baking Powder, 1/2 teaspoons Baking Soda, 1 pinch Salt, and more.

Yes, Eggnog And Cranberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Eggnog And Cranberry Muffins

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