Eggnog Rum Muffins Food
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.
Provided by sonikkittin
Categories Bread Quick Bread Recipes Muffin Recipes
Time 25m
Yield 12
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 234.2 calories, Carbohydrate 28.3 g, Cholesterol 41.5 mg, Fat 10.7 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 4.7 g, Sodium 273 mg, Sugar 10.4 g
CRANBERRY-EGGNOG MUFFINS
Provided by Food Network Kitchen
Time 1h
Yield 12 muffins
Number Of Ingredients 17
Steps:
- Prepare the muffins: Preheat the oven to 375 degrees F. Mist a 12-cup muffin pan with cooking spray. Warm the cranberries and rum in a small saucepan over medium heat, then remove from the heat and let steep 5 minutes. Drain.
- Whisk the flour, baking powder, brown sugar and salt in a medium bowl.
- Whisk the butter, eggnog, eggs and vanilla in another bowl. Gently fold into the flour mixture. (The batter will be lumpy; do not overmix.) Fold in the cranberries. Divide the batter evenly among the muffin cups.
- Make the topping: Mix the flour, cinnamon, nutmeg, butter, salt and brown sugar in a bowl with your fingertips until it looks like wet sand. Sprinkle generously over the batter.
- Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Cool slightly in the pan, then carefully remove to a rack.
EGGNOG MUFFINS 1982
Make and share this Eggnog Muffins 1982 recipe from Food.com.
Provided by andypandy
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven 400°F.
- Grease muffin tin.
- Sift dry ingredients into a large bowl.
- Stir in the eggnog, rum, butter, egg, and nutmeg.
- Spoon into 12 greased muffin cups.
- Bake 18- 20 minutes or until tester comes away clean.
- Cool completely, on a wire rack-- Serve--room temperature.
Nutrition Facts : Calories 211.3, Fat 6.6, SaturatedFat 3.9, Cholesterol 39.7, Sodium 236.7, Carbohydrate 29.5, Fiber 0.6, Sugar 12.6, Protein 3.3
EGGNOG MUFFINS
This scrumptious muffins are chock-full of pecans and raisins.-Susan Brown, Northglenn, Colorado
Provided by Taste of Home
Categories Snacks
Time 30m
Yield 16 muffins.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine the first five 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 two-thirds full. , Bake until a toothpick comes out clean, 20-25 minutes. Cool for 5 minutes in pan; remove from pans and cool completely on wire racks.
Nutrition Facts : Calories 252 calories, Fat 12g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 169mg sodium, Carbohydrate 32g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
EGGNOG MUFFINS
Make and share this Eggnog Muffins recipe from Food.com.
Provided by MizzNezz
Categories Quick Breads
Time 35m
Yield 16 muffins
Number Of Ingredients 10
Steps:
- Combine dry ingredients in lg bowl.
- In another bowl, mix egg, eggnog, and oil.
- Stir wet ingredients into dry ingredients, just until moistened.
- Fold in raisins and pecans.
- Fill greased or lined muffin cups two thirds full.
- Bake at 350* for 25 minutes. Cool for 5 minutes before removing from pan. Cool completely on a wire rack.
Nutrition Facts : Calories 249.7, Fat 11.9, SaturatedFat 2.5, Cholesterol 29.6, Sodium 161.1, Carbohydrate 32.2, Fiber 1.1, Sugar 11.5, Protein 4.3
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