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EGGNOG MUFFINS (courtesy Midwest Living)

2-1/4 c flour
1 c sugar
2 t baking powder
1/2 t ground nutmeg
2 eggs, lightly beaten
1/2 c butter, melted and cooled
1 t vanilla
1/2 t rum extract
Nutmeg-Streusel Topping (recipe follows)

Grease 12 2-1/2" muffin cups or line with paper bake cups; set aside. In a medium bowl, combine flour, sugar, baking powder and nutmeg. Make a well in center of flour mixture; set aside.

In another bowl, combine egg, eggnog, melted butter, vanilla and rum extract. Add mixture all at once to flour mixture. Stir until moistened (batter should be lumpy). Spoon batter into prepared muffin cups, filling each 2/3 full. Sprinkle streusel topping over batter in cups.

Bake in a 375º oven for 18 to 20 minutes, or until golden and a wooden toothpick inserted into centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

Nutmeg-Streusel Topping: In a small bowl, mix 1/3 c all-purpose flour, 1/3 c sugar and 1/2 t ground nutmeg. Using pastry blender, cut in 2 T butter until the mixture resembles coarse crumbs.