A little over a week into the new year, and I'm doing pretty well with my resolution to BYOB. I've done quite a bit of baking this past week ~ mostly bread for sandwiches and the like, and a couple of demi-baguettes for the freezer. I have some pizza dough proofing for tonight's dinner.With everyone in my household making an effort to eat a bit healthier this year (or at least this month), my cookies/pastries/cake production has taken a nosedive. Which is fine, of course. Terrific, even. It's not like there aren't plenty of other things to bake, and if my kids are voluntarily cutting down on sugar ~ who am I to complain?
My only quibble with the timing is that there are a few holiday leftovers that I really don't want to throw out. For example, long after the holiday festivities are over, there's always that one last quart of eggnog on the refrigerator shelf. No one's willing to drink it, and the milkshakes and pound cake I typically make with leftover eggnog are not welcome either.
Happily, I've come up with a decent way to use up some ~ 1 1/2 cups ~ of that eggnog and not break anyone's resolution. True, these Eggnog Muffins are not what I'd call health food, but they're a far cry from pound cake. If you want, you can omit the oats, along with 1/4 cup of the eggnog. They'll be a little smoother, but not as virtuous.
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)
- 1 large egg, beaten
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon freshly ground nutmeg
- 1/4 teaspoon ground cinnamon
- Cinnamon-sugar for sprinkling
- Preheat oven to 400 degrees F. 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.
- You can add chopped toasted pecans, white chocolate chips, dried sweetened cranberries, currants, or golden raisins, if you'd like.
- These are super moist. We found that they were delicious as is, even without butter or jam.