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1
Preheat oven to 350 degrees F.
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2
In a large bowl, whisk together the flour, sugar, baking powder, salt, nutmeg and cinnamon.
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3
In a separate bowl, beat the egg and add in the eggnog, rum, vanilla and oil, beating well to combine.
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4
Stir into the dry ingredients just until moistened (do not over beat).
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5
Meanwhile soak the raisins in warmed, heated rum until plump (I heat the raisins & rum in the microwave until hot, then let sit for about 30 minutes or overnight).
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6
Fold in the plumped rum-soaked raisins and the pecans.
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7
Fill buttered or paper-lined muffin cups two-thirds full.
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8
Sprinkle muffin tops with the combined sugar-nutmeg topping mixture.
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9
Bake in preheated oven for 10 to 12 minutes (20 to 25 minutes for regular size muffins).
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10
Cool for 5 minutes before removing from pans to a wire rack.
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11
Makes about 32 mini muffins, or 16 regular muffins.
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12
To make honey cinnamon butter:.
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13
Combine butter, honey and cinnamon in a small mixing bowl; beat until smooth.
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14
Serve with muffins (also good with toast, bagels, French toast or pancakes).
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15
Refrigerate any leftovers.
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16
Yields 1 1/3 cups.
