-
-
My review
Eggnog Rum Muffins
0
sonikkittin
"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."
Added to shopping list.
Go to shopping list.
Ingredients
25 m servings 234Original recipe yields 12 servings (12 muffins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Footnotes
- Cook's 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3Most helpful
Most positive
Least positive
Newest
12/5/2015
Oh MY, what a good muffin for Christmas!!! The eggnog, rum and nutmeg tastes are very subtle but combine to make a delicious muffin, wowser. Wish I had some chopped pecans, could only make it ...
4/23/2019
Not sure if I did something wrong, but very dry and tasteless... followed the recipe with no changes.
1/3/2019
On day 1, the taste was a little bland, but the next morning, the egg nog flavor really came through. Definitely a make-ahead, which makes it handy for the Xmas season.