Cranberry Eggnog Muffins
These simple and sweet muffins are perfect for the holiday season!
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Servings: 12
Calories: 192kcal
Equipment
12-muffin baking tin
Ingredients
- 12 paper muffin liners or flour-based cooking spray
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup vegan eggnog
- 1/4 cup vegan sour cream
- 1/4 cup vegan butter melted
- 3/4 cup whole berry cranberry sauce
Instructions
- Preheat the oven to 400°F. Line a 12-muffin tin with paper liners or spray with flour-based cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Set aside.
- In a medium bowl, whisk together the eggnog, sour cream, and melted butter.
- Gradually stir the eggnog mixture into the flour mixture, just until combined.
- Spoon the batter into the bottom of each paper-lined or sprayed muffin cup.
- Bake 18 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the muffins to a cooling rack to cool completely then serve.
Nutrition
Calories: 192kcal | Carbohydrates: 37g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 262mg | Potassium: 29mg | Fiber: 1g | Sugar: 19g | Vitamin A: 187IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg
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