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My review
Eggnog Rum Muffins
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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."
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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.
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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
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Reviews
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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.
12/31/2019
A great way to use up the eggnog at the end of the season. I just made a few minor changes: substituted one cup of the flour with whole wheat flour and added a teaspoon more of baking powder; ...
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.