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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 muffins 76g Recipe makes 16 muffins) |
||
| Calories 249 | ||
| Calories from Fat 107 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.9g | 18% | |
| Saturated Fat 2.5g | 12% | |
| Monounsaturated Fat 4.0g | ||
| Polyunsaturated Fat 4.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 29mg | 9% | |
| Sodium 161mg | 6% | |
| Potassium 123mg | 3% | |
| Total Carbohydrate 32.2g | 10% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 11.5g | ||
| Protein 4.3g | 8% | |
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Eggnog Muffins
By: MizzNezz
Jul 11, 2002
Very easy to prepare muffins. The eggnog gives these a very good flavor.
16 muffins
Ingredients
- 3 cups flour
- 1/2 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 egg
- 1 3/4 cups eggnog
- 1/2 cup vegetable oil
- 1/2 cup raisins
- 1/2 cup chopped pecans
Directions
1
Combine dry ingredients in lg bowl.2
In another bowl, mix egg, eggnog, and oil.3
Stir wet ingredients into dry ingredients, just until moistened.4
Fold in raisins and pecans.5
Fill greased or lined muffin cups two thirds full.6
Bake at 350* for 25 minutes. Cool for 5 minutes before removing from pan. Cool completely on a wire rack.
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- Course > Breads > Quick Breads > Muffins
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > North American > United States > Southern
- Cuisine > North American > United States > Western
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Preparation > Presentation > Finger Food
- Occasion > Holiday/Event > Non-Religious > Valentines Day
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- Occasion > Holiday/Event > Religious > Christmas
- Occasion > To Go... > Potluck
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Andrea in NH
On Mar 22, 2008
The first time I made these I wasn't happy with the too mild taste but they were moist. This time I made several changes. Used 1/2 wheat and 1/2 white flour. Added a 28 oz. can of mixed fruit, well drained and then coated with 2 Tlb of flour. I soaked then raisins in a liquor overnight. Added 3/4 c ground flax seed. I doubled the recipe then stirred in the raisins, mixed fruit and nuts. I filled the muffin tins and got 36 muffins. They are moist and very flavorful.
From: WorkingMom2three
On Jan 16, 2008
Made these with pumpkin eggnog. The kids did not want the raisins or nuts - maybe that would have made them more flavorful. I think they also needed a little more sweetness.
From: BothFex
On Nov 8, 2002
SUPER EASY TO MAKE. About the making: I used golden raisins (personal preference), fresh nutmeg (because it ROCKS), and sprinkled suger on top of the muffins before baking (I do that when making any muffin recipe- we like the crispy top). TASTEY. Subtle in flavor, you wouldn't expect these to be so addictive... but they are. They came out of the oven and into mouthes. The whole batch of 18 muffins were gone within an hour. Met all of my 5 star requirements. My family thanks you, Inez, for adding a new munchy to our Christmas day menu.
From: woodland hues
On Dec 17, 2002
light, eggnogy taste, very easy to make, yields 16 medium-sized muffins would make them again!
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