Eggnog Muffins

I've found that most people have a love/hate relationship with eggnog. My husband absolutely loves eggnog and can't wait until there is a carton in our refrigerator; my son won't allow the stuff to pass his lips, no matter what. In recipes, I have found that the flavor of eggnog is muted and still noticeable, but not overwhelming. What I really like about using eggnog in muffins and breads, is the moistness that it adds to the finished product. In this recipe the addition of golden raisins, or chopped, dried apricots, and nutmeg, make for a very festive addition to the breakfast menu. Blessings...

Recipe:

3 cups unbleached flour
1/2 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 egg
1-3/4 cups eggnog
1/2 cup vegetable oil
1/2 cup golden raisins or chopped, dried apricots
1/2 cup chopped pecans

1. In a large bowl, combine the first five ingredients.
2. In another bowl, combine the egg, eggnog and oil; stir into dry ingredients just until moistened.
    Stir in raisins and pecans.
3. Fill greased or paper-lined muffin cups two-thirds full; approximately 1/4 cup batter per cup.
4. Bake in a 350 degree oven for 18 to 20 minutes or until a toothpick comes out clean. Cool for 5 
    minutes before removing from pans to a wire rack.

Yield: 16 muffins

This recipe was adapted from a "Taste of Home Cookbook".