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| Eggnog Rum Muffins |
"This is a quick and delicious idea for the leftover eggnog after the holidays. It's also an easy breakfast to whip up for holiday guests."
Ingredients :
- 2 cups all-purpose flour
- 1/2 cup white sugar
- 1 tablespoon baking powder
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup walnuts, chopped (optional)
- 1 cup eggnog
- 1/3 cup butter, melted
- 1/4 cup rum
- 1 egg, beaten
- 1 teaspoon vanilla extract
Instructions :
| Prep : 10M | Cook : 12M | Ready in : 25M |
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- Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners or grease.
- Combine flour, sugar, baking powder, nutmeg, and salt in a large bowl; mix in walnuts.
- Combine eggnog, melted butter, rum, egg, and vanilla extract in a separate bowl; stir into flour mixture until just moistened, forming a lumpy batter.
- Pour batter into prepared muffin cups and bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.
Notes :
- I used walnuts for this recipe, but any variety of nuts can be used. Raisins (1/2 cup) can also be used.
- Substitute water for the rum, if desired.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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