This is a simple festive muffin recipe if you are a eggnog fan. They are rich and filling, perfect for the holiday season with the icing adding the festive edge and making it so pretty! Actually I thought next time instead of baking 12 large muffins, I will divide the batter up into 24 smaller ones. Great to be frozen for Christmas breakfast, along with any kind of bacon & eggs, it would be a nice sweet addition to the occasion!
I made it with whole wheat, meant to be diabetic friendly, but you can use all purpose flour only and they will be a bit lighter. Feel free to add some golden raisins, cranberries or apricots (3/4 cup) to add some fibre and fruit.
Eggnog festive muffins – whole wheat
1 3/4 cup all purpose flour
1 cup whole wheat flour
1 tbs baking powder
1 tsp salt
3/4 tsp ground nutmeg
1/2 tsp ground cinnamon
1 cup granulated sugar or sugar substitute
2/3 cup vegetable oil or shortening (I used shortening)
1 1/4 cup eggnog
1/2 cup eggnog
1/4 tsp nutmeg
1 to 1 1/2 cup icing sugar
Pre heat oven to 350F.
In a small bowl, mix flour, baking powder, salt, nutmeg and cinnamon together. Set aside.
In mixing bowl, beat shortening with granulated sugar until blended and add eggs, one by one. Slowly add in flour mixture and eggnog.
Lightly spray 12 or 24 muffin cups with baking spray and scoop batter 1/2 full. Bake for 13-15 minutes. Cool completely.
For the icing whisk together eggnog, nutmeg and icing sugar. Drizzle the glaze on top of the muffins
and allow to set (about 15 minutes).
Enjoy and thanks for stopping by!
Try some other of my favorite muffins: