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Ham and Cheese Corn Muffins
Learn how to make muffins that everyone loves and that don't take a PhD in Pastry Arts to prepare.
Cherry Eggnog Quick Bread
Yield: Makes 3 mini loaves
Ingredients:
2-1/2
cups all-purpose flour
3/4
cup sugar
1
tablespoon baking powder
1/2
teaspoon ground nutmeg
1-1/4
cups prepared dairy eggnog or half-and-half
6
tablespoons butter, melted and cooled
2
eggs, lightly beaten
1
teaspoon vanilla
1/2
cup chopped pecans
1/2
cup coarsely chopped candied red cherries
Preparation:
1.
Preheat oven to 350°F. Grease three 5-1/2X3-inch mini-loaf pans.
2.
Combine flour, sugar, baking powder and nutmeg in large bowl. Combine eggnog, melted butter, eggs and vanilla in medium bowl; stir until well blended. Add eggnog mixture to flour mixture. Mix just until all ingredients are moistened. Stir in pecans and cherries. Spoon into prepared pans.
3.
Bake 35 to 40 minutes or until wooden toothpick inserted into centers comes out clean. Cool in pans 15 minutes. Remove from pans; cool completely on wire racks. Store tightly wrapped in plastic wrap at room temperature.
Note
A loaf of homemade bread makes a great gift–especially when it's given in a new loaf pan! Just add a wooden spoon and the recipe; then wrap it all up in a festive towel and tie it with ribbon.
This recipe appears in:
Quick Breads
