Eggnog Muffins

Sometimes after Christmas, when all the company has gone, theres a little leftover eggnog in the fridge, and it seems everyone is tired of the rich food and can’t sip another sip of the stuff…or there is no rum left to mix with it?

Rather than watch it go bad in the fridge, be thrifty, and use it up in another way.

I have written out a couple of recipes for muffins, which always seem to be a hit for snacking or a quick breakfast. You can simply use your favorite recipe, and replace the milk part with equal amounts of eggnog. The results are delicious and they seem to puff up more while baking!!

EGGNOG BRAN SPICE MUFFINS

DRY MIXTURE

1 1/2  cups         375 ml                         All-purpose flour
1 1/2  cups         375 ml                         Natural Bran
1/4  cup               50 ml                           Wheat Germ
1/2  cup             100 ml                           Lightly packed brown sugar
2 teaspoons         10 ml                           Baking soda
1/2 teaspoon          2 ml                          Salt
1 teaspoon             5 ml                            Cinnamon
1/4 teaspoon          1 ml                          Nutmeg
1 1/12 cups          375 ml                        Raisins

MOIST MIXTURE

2 large                                                           Eggs
1/4 cup                     50 ml                        vegetable oil
1/4 cup                     50 ml                        Cooking molasses
1 1/2 cups             375 ml                         Eggnog
2 tablespoons         30 ml                        white vinegar
1 cup                        250 ml                        finely grated carrot

Preheat oven to 400 degrees (200 C) and prepare 18 muffin cups.
Combine all ingredients of dry mixture in a large bowl.
In a medium bowl beat eggs lightly and stir in the remaining ingredients of moist mixture.
Add moist mixture to dry mixture all at once and stir just enough to moisten.
Fill muffin cups and bake 20 – 25 minutes.

PINEAPPLE – EGGNOG MUFFINS

DRY MIXTURE

2 Cups                  500 ml                        All-purpose flour
3 tsp.                        15 ml                        Baking powder
1/2 tsp.                      2 ml                        Salt

MOIST MIXTURE

1 large                                                        Egg
1/4 cup                    50 ml                      Vegetable oil
1/2 cup                  125 ml                      Sugar
1 cup                       250 ml                     Eggnog
3/4 cup                  175 ml                     Drained crushed pineapple

Preheat oven to 400 F (200 C) and prepare 18 muffin cups.
Combine the dry mixture in a large bowl.
In a medium bowl, beat egg lightly and mix in the rest of the moist mixture.
Add moist mixture to dry mixture all at once and stir until batter is mixed, but still lumpy.
Fill muffin cups and bake for 20 – 25 minutes.