Sunday, January 24, 2016

Eggnog Rum Muffins

Sometimes the best recipes are the ones with little ingredients and little time in the kitchen. I have been in the kitchen this morning working on a baking project. It is a nice break to come back and post this easy muffin recipe.

Sometimes homemade muffins can be a bit dry. I guess that is to make sure you want to put a slather of butter on it. These muffins, on the other hand, have oil in them which promotes a moist texture- so you can pass on the butter. 

Regarding flavor, one bite reveals a burst of that "special" holiday taste of eggnog and rum. As a blogger, sometimes leaving a recipe "as is" is does not exactly match my idea. This was one of those times. I decided to add another flavor layer and a little crunch by putting in some cinnamon coated pecans.

Below is the recipe. After enjoying some of these as a snack, I now think that eggnog should stick around longer than just the holiday season. After trying these, you may want your signature included on the petition! This recipe makes about 2 dz muffins.

Eggnog Rum Muffins
adapted from

2/3 cup canola or vegetable oil
1/2 cup rum
1 1/2 cups eggnog
2 eggs
1 tsp nutmeg
4 cups flour
1 tsp salt
2 tbs baking powder
1 1/3 cups sugar
1 cup chopped cinnamon coated pecans (optional)

Grease the top edge cavities of 2-1 dz muffin pans and line with baking papers. Preheat oven to 350 degrees.

Sift together flour, baking powder, nutmeg and salt in a large bowl.Stir in the sugar. Make a well in the center of the dry blend. In another bowl, whisk the two eggs together. Then stir in the eggnog and rum into the eggs. Once combined, whisk in the oil. Pour the mixture into the well of the sifted ingredients and fold together until no dry streaks remain. Lastly, fold in the pecans.

Using a scoop, fill the muffin cavities evenly with the batter. Let bake about 15-20 minutes or until tester comes out clean.
                                          **2 YEARS AGO: Creme Brulee Chocolate Bundt**