Eggnog Muffins

Last day off today.  Managed to do 3 loads of wash, folded the 3 loads, baked 2 batches of muffins, made zucchini soup, a lasagna, some healthy granola and went to the gym!!  Busy, busy, busy! Tomorrow is back to work time!


This is the second time I made these muffins. Made them last Friday to bring to my parents and made them again today as they were so good!  Friday, I added some nuts and today, decided to add some chocolate chips!


If you have some leftover eggnog from the holidays - you've got to try this recipe!


Got these eggnog-muffins at the Baker's Bench blog!

Eggnog Muffins ~ with virtue

2 cups unbleached all-purpose flour
1/2 cup quick-cooking (not instant) oats
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups eggnog (I used light)
1/3 cup oil (or melted butter, cooled) (used Canola oil)
1 large egg, beaten
1 teaspoon pure vanilla extract
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon ground cinnamon
Added 1/2 cup of chocolate chips
Cinnamon-sugar for sprinkling (didn't add)

Preheat oven to 400 degrees F (350 in my oven). Grease 12 regular muffin cups or 6 jumbo.

Place flour, oats, sugar, baking powder, and salt in a large mixing bowl. Use a whisk to combine the dry ingredients.

In a small mixing bowl, whisk together the eggnog, oil, egg, vanilla extract, nutmeg, and cinnamon.

Pour the wet ingredients into the dry ingredients and stir just until the dry ingredients are moistened. Do not overmix or your muffins won't rise properly. Spoon the batter into the prepared muffin cups and sprinkle cinnamon-sugar over each. Bake in preheated over at 400 degrees F for 20 minutes, or until a toothpick inserted in the center comes out clean.

Makes 12 regular or 6 jumbo muffins (made 12 regular)