Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners or grease.

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  • 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.

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.

Nutrition Facts

234 calories; protein 4.3g; carbohydrates 28.3g; fat 10.7g; cholesterol 41.5mg; sodium 273mg. Full Nutrition
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