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