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Eggnog Muffins

From BAKER ST. HARBOUR WATERFRONT BED AND BREAKFAST
3 cups all - purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 egg
1 - 3/4 cups eggnog
1/2 cup vegetable oil
1/2 cup golden raisins
1/2 cup chopped pecans (optional)

In a large bowl, combine the first five ingrdients. In another bowl, combine the egg, eggnog and oil; stir into dry ingredients just until moistened. Fold in raisins and pecans if wanted. Fill greased or paper - lined muffin cups two thirds full. Bake at 350 degrees for 20 - 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to a wire rack.

Yield: 16 muffins

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