Leftover Eggnog Cranberry Muffins

Name: Leftover Eggnog Cranberry Muffins
Ingredients: 3 cups all-purpose flour; 6 tablespoons sugar; 4-1/2 teaspoons baking powder; 1-1/2 teaspoons salt; 1-1/2 cups prepared eggnog; 2 eggs, lightly beaten; 1/2 cup butter, melted; 1-1/2 cups jellied cranberry sauce; 1 cup chopped pecans

9 ingredients

1 steps

Ingredients

3 cups all-purpose flour
6 tablespoons sugar
4-1/2 teaspoons baking powder
1-1/2 teaspoons salt
1-1/2 cups prepared eggnog
2 eggs, lightly beaten
1/2 cup butter, melted
1-1/2 cups jellied cranberry sauce
1 cup chopped pecans

Directions

1

In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, mix eggnog, eggs and butter. Stir into flour mixture just until blended. Fold in cranberry sauce and pecans. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 25 minutes or until center of muffin springs back when lightly touched.