Eggnog Muffins 1982 Recipes

EGGNOG MUFFINS

Steps:

• Preheat oven to 400*F.
• Makes 12 muffins Combine flour, sugar, baking powder, salt and nutmeg in a large bowl.
• (mix nuts or raisins in) In a smaller bowl, combine remaining ingredients.
• Add liquid to dry ingredients and mix until just moistened.
• Pour batter in lined or greased muffin cups and bake about 15 minutes until toothpick inserted comes out clean.

CRANBERRY EGGNOG MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk egg, eggnog and melted butter until blended. Add to flour mixture; stir just until moistened., Spoon 1 tablespoon batter in bottom of each of 12 greased or paper-lined muffin cups. Drop 1 teaspoon cranberry sauce into center of each; top with remaining batter and cranberry sauce. Cut through batter with a knife to swirl., Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

EGGNOG MUFFINS

Steps:

• Combine dry ingredients in lg bowl.
• In another bowl, mix egg, eggnog, and oil.
• Stir wet ingredients into dry ingredients, just until moistened.
• Fold in raisins and pecans.
• Fill greased or lined muffin cups two thirds full.
• Bake at 350* for 25 minutes. Cool for 5 minutes before removing from pan. Cool completely on a wire rack.

EGGNOG MUFFINS

Steps:

• Preheat oven to 450 degrees.
• Grease (or line with paper liners) one 12-cup muffin tin.
• Sift flour, sugar, baking powder and salt into large bowl.
• Stir in eggnog,rum,butter,egg and nutmeg; spoon into prepared tin.
• Bake until tester inserted in center comes out clean, about 20 minutes.
• Cool muffins completely before serving.

EGGNOG MUFFINS WITH NUTMEG-STREUSEL TOPPING

Steps:

• Prepare a muffin tin with paper liners or grease each cup.
• Mix together flour, sugar, baking powder, and nutmeg in one bowl.
• In a second bowl, mix the eggs, eggnog, melted butter, vanilla, and rum extract.
• Pour the wet ingredients into the dry ingredients. Stir until combined and dough is just moistened.
• Fill each cup 2/3 of the way full with the muffin batter.
• Preheat oven to 375°F.
• Prepare streusel topping by combining the flour, sugar, and nutmeg. Cut in the butter until coarse crumbs are formed.
• Sprinkle each cup with streusel.
• Bake 18-20 minutes, or until a pick comes out clean.

EASY HOLIDAY EGGNOG MUFFINS

Steps:

• Preheat the oven to 425°F Line a muffin tin with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
• In a medium-sized mixing bowl, cream together the butter and sugar till smooth. Add the eggs, beating for several minutes and scraping the bowl, till the mixture is smooth and light colored. Beat in the baking powder, nutmeg, salt, and eggnog flavor or vanilla.
• Stir the flour into the butter mixture alternately with the eggnog or half and half, beginning and ending with the flour and making sure everything is thoroughly combined. Spoon the batter evenly into the prepared muffin cups.
• Stir together all of the topping ingredients JUST till crumbly. Stir gently, and don't overmix; you don't want to turn this crumbly topping into a solid mass. Sprinkle the topping over the muffins.
• Bake the muffins for 20 minutes, or until they're a pale golden brown. Remove them from the oven, and serve warm, or at room temperature.

CRANBERRY EGGNOG MUFFINS

Steps:

• Mix cranberries and 2 tbsp sugar together, set aside.
• Mix the dry ingredients together, then in separate bowl mix eggnog, butter, eggs, and extract together and add to flour mixture. Do not over mix.
• Fold in cranberries and drop into greased muffin cups.
• Streusel:.
• Mix dry ingredients together and then cut in the butter till well incorporated, then mix in nuts.
• Sprinkle over tops of muffins.
• Bake in preheated oven at 400°F.
• Bake approx 15-20 minutes, just till tops are set.
• Do not over bake or the muffins will dry out.