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Eggnog Muffins

Ingredients

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Directions

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  • Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl, combine flour, sugar, baking powder and nutmeg. Make a well in center of flour mixture; set aside.

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  • In another bowl, combine eggs, eggnog, melted butter, vanilla and rum extract. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy.) Spoon batter into prepared muffin cups, filling each two-thirds full. Sprinkle streusel topping over muffin batter in cups.

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  • Bake in a 375 degree F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.

Nutrition Facts (Eggnog Muffins)

312 calories; total fat 12g; saturated fat 7g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 73mg; sodium 132mg; potassium 80mg; carbohydrates 46g; fiber 1g; sugar 24g; protein 5g; vitamin a 340IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 52mcg; vitamin b12mcg; calcium 50mg; iron 1mg.

Nutmeg-Streusel Topping

Ingredients

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Directions

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  • In small bowl, mix flour, sugar and nutmeg using pastry blender. Cut in butter until the mixture resembles coarse crumbs.

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