Tuesday, January 3, 2012
We had a little leftover eggnog in the refrigerator and I saw so many recipes for eggnog cookies, coffee cake, bundt cake, etc., I thought I would give these a try. The eggnog taste is not overwhelming but just enough to recognize the flavor. Its not the healthiest breakfast you can have for the start of the New Year but its also not the worst. A little exercise in addition to the muffin is the key. This recipe is from www.kingarthurflour.com.
1/4 cup butter (1/2 stick)
3/4 cup sugar
2 large eggs
2-1/2 cups all purpose flour
2 tsp baking powder
1 tsp ground nutmeg
1/2 tsp salt
1 tsp vanilla
1-1/4 cups eggnog
1/2 cup sugar
1/2 cup all purpose flour
1/2 tsp nutmeg
3 tbsp butter, room temperature
Preheat the oven to 425 degrees. Line a muffin tin with 12 paper muffin cups.
In a medium sized bowl, cream together the butter and sugar until smooth.
Add the eggs, beating for several minutes and scraping the bowl until the mixture is smooth and light colored. Beat in the baking powder, nutmeg, salt and vanilla.
Stir the flour into the butter mixture alternating with the eggnog, beginning and ending with the flour and making sure everything is thoroughly combined. Spoon the batter evenly into the muffin cups.
With a fork combine all of the topping ingredients just until crumbly. Sprinkle the topping over the muffins.
Bake the muffins for 20 minutes or until they are a pale golden brown. Remove from the oven and serve warm or at room temperature. This recipe makes 12 muffins.