White Eggnog Muffins is a traditional British recipe for a classic white Christmas muffin incorporating raisins and eggnog in the batter. The full recipe is presented here and I hope you enjoy this classic British version of: White Eggnog Muffins.
In a separate bowl, beat together the eggnog, egg and oil. Turn the wet ingredients into the dry ingredients and stir until just combined (take care not to over-mix).
Fold in the raisins and pecan nuts, then spoon into greased and lined muffin cups (or papers), filling them no more than 2/3 full.
Transfer to an oven pre-heated to 170ºc (350ºF) and bake for about 25 minutes, or until a skewer inserted into the centre of the cake emerges cleanly).
Allow to cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely before storing or serving.
