Eggnog Muffins With Eggnog Icing – a delicious recipe with Eggnog, Flour, Aluminum, Salt, _____, u00bc. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. In a medium bowl measure out the eggnog and briefly set aside.
2
2. In a small mixing bowl whisk the flour, baking powder and salt.
3
3. Add the flour mixture to the bowl of eggnog and whisk until well-blended, about 50 turns (yes I counted!).
4
4. Scoop 2 cookie scoops into each regular-sized muffin liner or greased muffin tin.
5
5. Bake in a 350-degree F oven for 13-16 minutes or until an inserted toothpick comes out clean. Let cool 10 minutes.
6
6. For the icing, mix the powdered sugar and eggnog.
7
7. Drizzle the muffins with eggnog icing and a sprinkling of fresh nutmeg over the slightly cooled muffins. (Note: Go easy on the nutmeg if you're not used to using it; it is strong. A little goes a long way.)
344
kcal
Calories
13
g
Fat
52
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups Eggnog, Not Lite Or Lowfat, 1-1/2 cup Flour, Unbromated And Unbleached, 2-1/4 teaspoons Aluminum Free Baking Powder, 3/4 teaspoons Celtic Sea Salt, and more.
Yes, Eggnog Muffins With Eggnog Icing falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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