Tag Archives: Dried cranberry

Egg Nog-Cranberry Muffins

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Okay, I promise this will be the last Christmasy thing I post for awhile! 🙂 I just thought this recipe would come in handy if any of you happened to have egg nog left over from the holidays. I always buy egg nog every year–it doesn’t seem like the holidays without it–but I always end up with extra. And it’s so rich, you can’t really drink a lot of it. So baking with it seems like the perfect way to finish using it up. I’m not sure exactly where I found this recipe because it’s one I just had a clipping of, but the clipping says that these muffins are served at a bed and breakfast called Amid Summer’s Innin Cedar City, Utah. It sounds like a great bed and breakfast. Have any of you stayed there?

The original recipe has chopped candied cherries in it, but I had dried cranberries on hand and thought I’d use those instead. I thought the muffins were really good with the dried cranberries, and I’m sure they’re good with the candied cherries too, so use whatever you like best. These are really yummy muffins…they actually have a cupcake-like texture. The egg nog flavor isn’t very strong, so I think it’s safe to say even non-egg nog fans would like these.

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One thing you don’t want to do when making these is overfill your muffin cups! I filled mine a little too full and the tops rose a little too much and spread over the edges of the muffin cups, making them tricky to remove from the pan. Fortunately, I was using non-stick pans so I was able to remove them without breaking any muffin tops, but next time I’ll make sure just to fill each muffin cup 3/4 full of batter. That should give you a nice rounded–topped muffin that doesn’t run over the edge. This recipe makes 2 dozen muffins, plus 3-4 additional ones…so you’ll get about 27-28 muffins. I didn’t have 3 muffin pans, so I just filled a mini loaf pan with the extra batter and baked it right along with the muffins.

The creamy Egg Nog glaze makes a great topping for these muffins, and you can make them even prettier by sprinkling on some dried cranberries and chopped nuts. If you have extra egg nog, give these a try…or keep them in mind for next year!

EGG NOG–CRANBERRY MUFFINS by NancyCreative, adapted from Amid Summer’s Inn Bed and Breakfast

Makes 27 to 28 muffins

  • 1/2 cup butter
  • 2 cups sugar
  • 2 eggs
  • 3 1/2 cups flour
  • 3 teaspoons baking powder
  • 2 1/4 cups egg nog
  • 1 cup dried cranberries (or 1 cup chopped candied cherries)

Preheat oven to 325 degrees. Cream butter and sugar in large bowl. Beat in eggs. In medium bowl, combine flour and baking powder and add alternately with eggnog to butter-sugar mixture. Fold in dried cranberries (or chopped candied cherries). Pour or spoon batter into well-greased or paper-lined muffin cups, filling each cup 3/4 full. Bake at 325 degrees for 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, then add egg nog glaze…

CREAMY EGG NOG GLAZE

  • 1 3/4 cups powdered sugar
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 5 to 6 Tablespoons egg nog
  • dried cranberries and finely chopped nuts for toppings (or dried candied cherry halves)

Mix powdered sugar, nutmeg, and cinnamon together in small bowl. Add desired amount of egg nog to get the consistency you want (I used 6 Tablespoons for my glaze). Spread or drizzle over each muffin. Top with dried cranberries and chopped nuts (or a candied cherry half in the center).

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These would be great for a holiday breakfast, brunch, or tea. A nice way to enjoy your egg nog!

Cranberry-Pecan Oatmeal

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I’m making a New Year’s Resolution to eat more oatmeal and get my cholesterol down! So I’m trying to make plain old oatmeal a little more exciting…and I came up with this Cranberry-Pecan Oatmeal recipe. I used old-fashioned oats, but you could use quick oats or instant oatmeal…whatever you like making best (just adjust the cooking time for the quick or instant oats, which will be less). This recipe is for one serving, so you’ll need to increase the amounts for the number of servings you want. I’m including directions for both stove top and microwave cooking.

CRANBERRY-PECAN OATMEAL by NancyCreative

Makes 1 serving

  • 3/4 cup oats (I used Quaker Oats® Old Fashioned Oats)
  • 1 1/2 cups water or milk
  • Dash of salt (optional)
  • 2 Tablespoons dried cranberries, plus an additional 1/2 to 1 Tablespoon for garnish
  • 1 Tablespoon coarsely chopped pecans, plus an additional 1/2 to 1 Tablespoon for garnish (you could also substitute walnuts for the pecans)
  • 1/2-1 Tablespoon honey (to drizzle over oatmeal)
  • additional milk to serve with oatmeal, if desired

STOVE TOP DIRECTIONS: Put water or milk in a pot, add a dash of salt, and bring to a boil. Stir in oats and cook about 5 minutes over medium heat, stirring occasionally (I used old-fashioned oats, so if you’re using quick or instant oats, see directions on your container or package of oats). Remove pot from heat and stir 2 Tablespoons of dried cranberries into the hot oatmeal–they’ll plump as you stir them in–and then stir in 1 Tablespoon of chopped pecans. Spoon oatmeal into a serving bowl and add a little milk if desired. Sprinkle 1/2 to 1 Tablespoon each of dried cranberries and chopped pecans over oatmeal for garnish, and drizzle 1/2 to 1 Tablespoon honey over everything as a finishing touch!

MICROWAVE DIRECTIONS: Combine water or milk, salt, and oats in a medium-size microwave bowl; microwave on High for 2 1/2 to 3 minutes for old-fashioned oats; see package directions for quick or instant oatmeal. Stir 2 Tablespoons of dried cranberries into the hot oatmeal–they’ll plump as you stir them in–and then stir in 1 Tablespoon of chopped pecans. Spoon oatmeal into a serving bowl and add a little milk if desired. Sprinkle 1/2 to 1 Tablespoon each of dried cranberries and chopped pecans for garnish, and drizzle 1/2 to 1 Tablespoon honey over your oatmeal.

Now you’re ready to enjoy this healthy, yummy breakfast! 🙂

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