Eggnog Muffins

By Tablespoon Kitchens

July 20, 2017

Ingredients

2 1/4

cups Betty Crocker™ Bisquick™ flour (original pancakes and baking mix)

1/3

cup white, granulated sugar

1/2

teaspoon nutmeg powder

eggs, lightly beaten

cup eggnog or 1 cup homemade ponche crema

tablespoons melted butter

teaspoon vanilla extract

teaspoon rum or rum extract

1/3

cup all-purpose flour

1/3

cup white, granulated sugar

1/2

teaspoon grated nutmeg or powder

1/2

teaspoon cinnamon powder

tablespoons butter

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1

Preheat the oven to 400º F.
2

On pan, place the liners or paraffin paper that has been cut into squares the size of a muffin cup, or simply spray the cups with oil spray.
3

In a deep bowl, combine the dry ingredients: the flour, sugar and nutmeg.
4

In another bowl, combine the eggs, eggnog, butter, and vanilla and rum extracts with a hand whisk. Add mixture to the dry ingredient mixture, stir and combine with a spatula or wooden spoon until smooth, even if it still has some lump.
5

* In a small, deep bowl, mix together topping ingredients well combined. Then take two tablespoons of butter from the stick, and use a pastry blender to combine it with the mixture, until it’s the consistency of crumbs.
6

Proceed to fill 2/3 of each cup on the baking pan with the eggnog mixture. Sprinkle with the nutmeg and cinnamon crumbs, and bake for 18 minutes. Remove from the oven and let cool for several minutes, preferably on a metal rack.

To store the leftover eggnog muffins, flatten them out and place them in order in an airtight plastic bag and put in the freezer for 1 month. When you want to eat them, just take them out and thaw at room temperature. Ready to be enjoyed again!

No nutrition information available for this recipe

Martha Salas My food memories led me to share with you this wonderful recipe for delicious rolls that will decorate your dessert table and go well with the traditional dishes you will serve for Christmas dinner.