cranberry eggnog coffee cake muffins
Obtained online. http://wholeandheavenlyoven.com/2014/12/19/cranberry-eggnog-coffee-cake-muffins/
►
yield
12 serving(s)
prep time
10 Min
cook time
20 Min
method
Bake
Ingredients For cranberry eggnog coffee cake muffins
-
1 cxylitol (or sugar)
-
2 lgeggs
-
1/4 cvegetable oil
-
1 ceggnog
-
1/4 cmaple syrup
-
1/4 corange marmalade
-
2 tspvanilla extract
-
2 1/2 cwhite whole wheat flour
-
4 tspbaking powder
-
1/4 tspsalt
-
1/2 tspground cinnamon
-
1 cfresh cranberries, halved
-
1/2 cchopped walnuts
-
1 cgranola
How To Make cranberry eggnog coffee cake muffins
-
1Preheat oven to 425F. Lightly grease a 12cup muffin tin. Set aside. In a large bowl, whisk xylitol (or sugar) eggs, oil, eggnog, syrup, marmalade, and vanilla until smooth. In a separate large bowl, whisk flour, baking powder, salt, and cinnamon. Fold flour mixture into liquid, gently stirring until just combined (batter will be quite thick). Gently fold in cranberries and walnuts.
-
2Fill prepared muffin cups to the brim with batter and smooth tops. Sprinkle granola over top, pressing granola lightly into batter to adhere.
-
3ake muffins at 425F 5 minutes, then reduce heat to 375F and continue baking an additional 1215 minutes or until a toothpick comes out clean. Cool muffins in pan 5 minutes then transfer to a wire cooling rack to cool completely.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT