Time 30m Yield 1 dozen. Number Of Ingredients 9 Steps:
Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk egg, eggnog and melted butter until blended. Add to flour mixture; stir just until moistened., Spoon 1 tablespoon batter in bottom of each of 12 greased or paper-lined muffin cups. Drop 1 teaspoon cranberry sauce into center of each; top with remaining batter and cranberry sauce. Cut through batter with a knife to swirl., Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Time 30m Yield 16 muffins. Number Of Ingredients 10 Steps:
Preheat oven to 350°. In a large bowl, combine the first five ingredients. In another bowl, combine the egg, eggnog and oil; stir into dry ingredients just until moistened. Fold in raisins and pecans. Fill greased or paper-lined muffin cups two-thirds full. , Bake until a toothpick comes out clean, 20-25 minutes. Cool for 5 minutes in pan; remove from pans and cool completely on wire racks.
Time 45m Yield 12 Number Of Ingredients 13 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners. Combine milk, olive oil, leftover cranberry sauce, brown sugar, and egg in a bowl and mix together using an electric mixer. Mix in baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add flour and oatmeal and mix everything into a smooth batter. Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with chopped pecans. Bake in the preheated oven until tops spring back when lightly pressed, about 21 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.
Time 25m Yield 15 serving(s) Number Of Ingredients 14 Steps:
Mix cranberries and 2 tbsp sugar together, set aside. Mix the dry ingredients together, then in separate bowl mix eggnog, butter, eggs, and extract together and add to flour mixture. Do not over mix. Fold in cranberries and drop into greased muffin cups. Streusel:. Mix dry ingredients together and then cut in the butter till well incorporated, then mix in nuts. Sprinkle over tops of muffins. Bake in preheated oven at 400°F. Bake approx 15-20 minutes, just till tops are set. Do not over bake or the muffins will dry out.
Time 1h Yield 12 muffins Number Of Ingredients 17 Steps:
Prepare the muffins: Preheat the oven to 375 degrees F. Mist a 12-cup muffin pan with cooking spray. Warm the cranberries and rum in a small saucepan over medium heat, then remove from the heat and let steep 5 minutes. Drain. Whisk the flour, baking powder, brown sugar and salt in a medium bowl. Whisk the butter, eggnog, eggs and vanilla in another bowl. Gently fold into the flour mixture. (The batter will be lumpy; do not overmix.) Fold in the cranberries. Divide the batter evenly among the muffin cups. Make the topping: Mix the flour, cinnamon, nutmeg, butter, salt and brown sugar in a bowl with your fingertips until it looks like wet sand. Sprinkle generously over the batter. Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Cool slightly in the pan, then carefully remove to a rack.
Time 25m Yield 12 Number Of Ingredients 11 Steps:
Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners or grease. Combine flour, sugar, baking powder, nutmeg, and salt in a large bowl; mix in walnuts. Combine eggnog, melted butter, rum, egg, and vanilla extract in a separate bowl; stir into flour mixture until just moistened, forming a lumpy batter. Pour batter into prepared muffin cups and bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.
