Cranberry Eggnog Muffins

These light and tasty muffins are great for Fall and Winter.

1/2 C. butter (room temperature)
3/4 C. sugar
2 eggs
1/2 to 2/3 C. eggnog
1 T. orange zest (optional)
2 C. flour
2 1/2 t. baking powder
1/2 t. salt
1/2 t. baking soda
1 t. vanilla
2 C. fresh cranberries (frozen)

Preheat oven to 375 degrees.
Chop frozen cranberries in food processor until chunky. Set aside.
In medium bowl cream butter and sugar. Mix in eggs, one at a time. Add vanilla and blend.

In separate bowl, sift dry ingredients. Add dry ingredients to egg mixture alternately with eggnog. Add eggnog until mixture is thick and smooth. Add more eggnog if needed to thin.

Stir in cranberries and mix just until blended, don't overmix.

Fill greased muffin tins 3/4 full with batter. I use an ice cream scoop for perfect portions!

Bake at 375 degrees for 18-20 minutes until light brown and spring back when touched.

Recipe Summary:
Yield: 12
Prep Time: 15 minutes
Cook Time: 20 minutes

Other recipes by C.W. Worth House B&B:
Banana-Pecan Upside Down Pancake
Rosemary-Goat Cheese Strata
Blueberry Coffeecake with Streusel
Artichoke Mushroom Quiche

Recipe Provided By:
C.W. Worth House B&B
Wilmington, NC

Wilmington Bed and Breakfast Inns