Eggnog Cranberry Muffins

Christmas in October!

Eggnog Cranberry Muffins / Especially Edible

I’m ambiguous about holiday creep. On one hand, the emergence of sparkly reindeer and tinsel-lined shelves at Target in the middle of October was a bit disconcerting. On the other hand, I love the Christmas season. In fact, I’m one of those irritating people who Christmas-shop all year, so that by the time December 25 rolls around, I’ve got a closet stuffed full of gifts. I wish houses were lit up by icicle lights year round, and I’ve memorized every song on my mother’s decade-old Celine Dion Christmas CD.

Eggnog Cranberry 3

But I have to admit, even I get a little tired of Christmas candy appearing on the same grocery real estate that candy corn and miniature Snickers bars occupied only the day before. Halloween cards are swapped out for glittery red and green Christmas cards (and your occasional token blue and silver Hanukkah card, natch), and Christmas carol Muzak is piped into every store at the mall.

As usual, I stumbled across something on Pinterest that perfectly sums up the way I feel about the transition from pumpkin spice to fake-fir-tree Febreeze.

Halloween to Christmas After Halloween comes Christmas. Sorry, Thanksgiving. (Though don’t assume that this is by any means the end of the pumpkin recipes.)

In the spirit of this transformation (from carriage to pumpkin . . . . from pumpkin to Christmas ornament), I bring you a double whammy: Eggnog Cranberry Muffins.

Eggnog Cranberry Muffins / Especially Edible

Eggnog Cranberry Muffins

Ingredients

1 cup granulated sugar

1 3.4-oz box instant vanilla pudding mix

1/2 cup butter, softened

2 eggs

2 tsp. rum extract

1 tsp. vanilla extract

1 1/2 cups eggnog

2 1/4 cups flour

2 tsp. baking powder

1/2 tsp. nutmeg

1 1/2 cup chopped fresh cranberries

Instructions

Preheat oven to 350.

Whisk together flour, baking powder, salt and nutmeg in a small bowl. Set aside.

Cream softened butter together with sugar and pudding mix. Beat in eggs, rum extract, vanilla extract, and eggnog.

Mix in dry ingredients. Fold in cranberries.

Fill the wells of a muffin tin coated with cooking spray to the rims. (These muffins won't rise much.) Bake for 20-25 minutes, or until tops of muffins are golden brown.

Recipe from Your Cup of Cake

http://www.especiallyedible.com/eggnog-cranberry-muffins/

 

Print Friendly

Leave a Reply

Your email address will not be published. Required fields are marked *