Prep 10 mins
Cook 15 mins
These make a great Christmas or New Years muffin, about the only time you find eggnog in the stores. I put chopped walnuts in mine and my DH said very good.
- 2 cups flour
- 1⁄2 cup sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1 cup eggnog
- 1⁄4 cup water
- 1⁄3 cup butter, melted
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1⁄2-1 teaspoon nutmeg (if you really like lots of nutmeg flavoring add the 1 tsp)
- 1⁄2 cup chopped nuts or 1⁄2 cup raisins (optional)
- Preheat oven to 400*F.
- Makes 12 muffins Combine flour, sugar, baking powder, salt and nutmeg in a large bowl.
- (mix nuts or raisins in) In a smaller bowl, combine remaining ingredients.
- Add liquid to dry ingredients and mix until just moistened.
- Pour batter in lined or greased muffin cups and bake about 15 minutes until toothpick inserted comes out clean.
It's the same thing every year. Holidays come, egg nog is bought, no one drinks it, you throw it away...Not anymore!! These muffins are there to solve the problem! And they're yummy, too! I used Splenda instead of sugar, added chopped pecans, and cooked muffins 16 minutes.
Except for my brother, my family cannot drink a lot of eggnog. This is a great way to use it up. I used about 3/4 teaspoon nutmeg and it gave it a very light taste. I think next time I will try a little more nutmeg as I like a little more flavor to it. But it was a very tasty muffin and not overly sweet.
I made this recipe as a bread, and not a muffin. I followed the ingredients as directed, poured the mixture into a greased loaf pan and baked it at 400 degrees for about 40-45 minutes. I mixed in 1/2 cup crushed pecans. The top of the loaf came out nicely browned on top and moist in the middle. I also used 1 tsp nutmeg; the flavor tasted wonderfully of a sweet spice. It was great served warm with some butter spread on a slice. Thanks, Dorel!