Egg Nog Muffins
Pat Odens, Springfield, SD

3 cups all-purpose flour
½ cup sugar
3 teaspoon baking powder
½ teaspoon salt
½ teaspoon nutmeg
1 egg
1 ¾ cups eggnog (commercial)
½ cup vegetable oil
½ cup raisins
½ cup chopped pecans

In a large bowl, combine the first 5 ingredients.  In another bowl, combine the egg, eggnog and oil; stir into dry ingredients just until moistened.  Fold in raisins and pecans.  Fill greased or paper-lined muffin cups 2/3’s full.  Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pans to wire rack.  Yield 16 muffins.