Eggnog Muffins

We always seem to end up with more eggnog than we can drink. I myself am not a fan of eggnog, but if it is baked up into some yummy muffins, I will gladly eat it. My mother made these eggnog muffins. They are made with spices, raisins, and 1 3/4 cups of eggnog. The eggnog adds a nice new flavor dimension and moistness to the muffins, but the muffins don't actually taste "eggnog-y". These muffins rose nice and high, and had a light and fluffy texture. The recipe came from the world wide web.

Eggnog Muffins
3 cups all-purpose flour 
1/2 cup granulated sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 large egg
1 3/4 cups eggnog
1/2 cup canola oil
1/2 cup raisins
1/2 cup pecans

Preheat 350◦F. Line 16 muffins cups with paper liners.
In a large bowl, combine the first five dry ingredients.
In a seperate medium bowl, combine the egg, eggnog, and oil.
Add wet ingredients to dry ingredients, stir until just moistened.
Fold in raisins and pecans.
Fill prepared muffin cups two-thirds full.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Cool for 5 minutes before removing from pans to wire racks to cool.

We didn't have any nutmeg, so my mom used some cinnamon and cloves. She also left out the pecans, although they probably would have made a nice addition. She even made a few plain muffins - no raisins or pecans.