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MUFFIN &
SCONE RECIPES:
Eggnog Cranberry Muffins
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Eggnog-
Cranberry Muffins |
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Great holiday
breakfast muffin...
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MUFFINS: |
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2¼
cups |
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all-purpose flour |
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1
Tbs |
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baking powder |
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1
cup |
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granulated sugar |
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2
large |
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eggs |
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¾
cup |
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eggnog |
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1/3
cup |
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melted butter |
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1
tsp |
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almond extract |
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1
cup |
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coarsely chopped frozen cranberries |
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2
Tbs |
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granulated sugar
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STREUSEL TOPPING: |
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½
cup |
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granulated sugar |
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½
cup |
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all-purpose flour |
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¼
cup |
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butter |
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½
cup |
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chopped pecans |
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1 |
Preheat oven
to 400°F. Grease 18 muffin cups. |
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2 |
In a medium
bowl, whisk together flour and baking powder;
set aside. |
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3 |
In a large
bowl, mix eggs, sugar, eggnog, butter and almond
extract. Mix in dry ingredients just until
combined. Toss cranberries with 2 T. sugar and
then stir into batter. |
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4 |
Prepare
streusel topping: Combine topping ingredients
using a pastry cutter (or two knives) until
crumbly. |
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5 |
Fill
prepared muffin cups two-thirds full. Top with
streusel topping. Bake 20 to 25 minutes, or
until muffins test done with a toothpick
inserted in the center coming out clean. |
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Yield: 18 muffins |
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