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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."
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25 m servings 234 cals
Original recipe yields 12 servings (12 muffins)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners or grease.
  2. Combine flour, sugar, baking powder, nutmeg, and salt in a large bowl; mix in walnuts.
  3. Combine eggnog, melted butter, rum, egg, and vanilla extract in a separate bowl; stir into flour mixture until just moistened, forming a lumpy batter.
  4. 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 234 calories; 10.7 g fat; 28.3 g carbohydrates; 4.3 g protein; 42 mg cholesterol; 273 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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 ...