Name: Cranberry-Banana Eggnog Muffins
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 12 - 14 servings
Ingredients: 1 cup (250 mL) cranberries (fresh or frozen), coarsely chopped; 1 ½ Tbsp (20 mL) sugar; 1 cup (250 mL) all-purpose flour; 1 cup (250 mL) whole-wheat flour; ⅔ cup (150 mL) lightly packed brown sugar; ¼ cup (50 mL) rolled oats; 1 ½ Tbsp (20 mL) baking powder; ½ tsp (2 mL) salt; ½ tsp (2 mL) baking soda; ½ tsp (2 mL) cinnamon; ¼ tsp (1 mL) nutmeg; &frac18; tsp (½ mL) allspice; 1 Tbsp (15 mL) grated orange rind; 1 large extra-large egg, lightly beaten; ¾ cup (175 mL) eggnog; ½ cup (125 mL) vegetable oil; 1 Tbsp (15 mL) vegetable oil; ⅓ cup (75 mL) mashed banana; ¼ cup (50 mL) orange juice; 2 Tbsp (30 mL) maple syrup; 1 ½ tsp (7 mL) vanilla; 2 Tbsp (30 mL) all-purpose flour; ¼ cup (60 mL) all-purpose flour; 3 Tbsp (45 mL) brown sugar; 3 Tbsp (45 mL) butter; ½ tsp (2 mL) cinnamon; 2 Tbsp (30 mL) chopped pecans

PREP TIME

20 min

COOK TIME

45 min

YIELDS

12 - 14 servings

These muffins combine cranberries with eggnog – two classic winter flavours.

Courtesy of Barbara Mayhew, myislandbistrokitchen.com, Charlottetown

Ingredients

cup (250 mL) cranberries (fresh or frozen), coarsely chopped

1 ½

Tbsp (20 mL) sugar

cup (250 mL) all-purpose flour

cup (250 mL) whole-wheat flour

⅔

cup (150 mL) lightly packed brown sugar

cup (50 mL) rolled oats

1 ½

Tbsp (20 mL) baking powder

tsp (2 mL) salt

tsp (2 mL) baking soda

tsp (2 mL) cinnamon

tsp (1 mL) nutmeg

&frac18; tsp (½ mL) allspice

Tbsp (15 mL) grated orange rind

large extra-large egg, lightly beaten

cup (175 mL) eggnog

cup (125 mL) vegetable oil

Tbsp (15 mL) vegetable oil

⅓

cup (75 mL) mashed banana

cup (50 mL) orange juice

Tbsp (30 mL) maple syrup

1 ½

tsp (7 mL) vanilla

Streusel

Tbsp (30 mL) all-purpose flour

cup (60 mL) all-purpose flour

Tbsp (45 mL) brown sugar

Tbsp (45 mL) butter

tsp (2 mL) cinnamon

Tbsp (30 mL) chopped pecans

Ingredient Substitution Guide

Directions

Step 1

Preheat oven to 450°F (230ºC). Grease muffin tin, including top of tin.

Step 2

In small bowl, sprinkle chopped cranberries with 1½ tbsp sugar. Toss lightly to coat cranberries. Set aside.

Step 3

In large bowl, combine all-purpose and whole-wheat flours, brown sugar, rolled oats, baking powder, baking soda, salt, cinnamon, nutmeg, allspice and orange rind. Mix well. Set aside.

Step 4

In liquid measure, stir together egg, eggnog, oil, mashed banana, orange juice, maple syrup and vanilla. Whisk together.

Step 5

Pour wet ingredients into well in centre of dry ingredients. Stir just until dry ingredients are barely incorporated. Do not overmix. Gently fold in the sugared cranberries.

Step 6

Spoon batter into prepared muffin tin, filling almost to top. Sprinkle with streusel mixture.

Step 7

Transfer muffins to oven and immediately reduce heat to 400ºF (200ºC). Bake 20 to 22 minutes, or until muffins are just firm to the touch and a cake tester inserted into the centre of a muffin comes out clean.

Step 8

Let muffins rest in muffin tins for 5 minutes, then transfer to wire rack.

Step 9

In medium bowl, combine flour, brown sugar and cinnamon.

Step 10

Using a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in pecans. Set aside.

Rate Recipe

My rating for Cranberry-Banana Eggnog Muffins

Cranberry-Banana Eggnog Muffins

Ingredients

Streusel

Directions

Rate Recipe

Get the Food Network Canada Newsletter