Use Your Leftover Eggnog For Muffins! |
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Prep Time: 0 Minutes Cook Time: 17 Minutes |
Ready In: 17 Minutes Servings: 12 |
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We served these for Christmas brunch and everyone requested them again for dinner. But now that Christmas is over and some of you may have some leftover eggnog lying around. (Then again, some of you may consume that stuff by the carton so maybe not. Read more .) I know that we have two bottles of some delicious So Nice Noel Nog that expire in less than a week! Time to bake my heart out. Makes 12 regular sized muffins or 24 mini muffins. Ingredients:
2 cups all-purpose flour |
1 tbsp baking powder |
2 tbsp apple cider vinegar |
2 tsp baking soda |
1 tsp ground cinnamon |
1/2 tsp ground allspice |
1/2 tsp freshly grated nutmeg |
1/8 tsp salt |
heaping 1/2 cup firmly packed brown sugar |
1 cup nog (we used so nice noel nog this holiday season and it was fabulous!) |
6 tbsp sunflower oil (or olive oil, vegetable oil, whatever one you use) |
Directions:
1. 1. Preheat your oven to 400°F/200°C and prepare yourself a 12 cup muffin pan (or a 24 baby muffin pan)!
2. 2. Sift together the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, brown sugar and salt in a large bowl.
3. 3. Combine your wet ingredients (the nog, apple cider vinegar, and oil) in a separate, smaller bowl and stiiiirrr.
4. 4. Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir gently until just barely combined. I know I say this every time, but do not overmix! A few floury lumps here and there are okay!
5. 5. Spoon the batter into the prepared muffin pan. Bake for 15 minutes, or until well risen, golden brown, and firm to the touch. You can also insert a toothpick and if it comes out clean, they’re done!
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