VANILLA SPICE EGGNOG DOUGHNUT MUFFINS, NEED I SAY MORE?

 

 

 

Happy Holidays with Vanilla Spice Eggnog Doughnut Muffins

 

 

During the Christmas season last year, I bought eggnog for my visiting children. The brand was Southern Comfort Vanilla Spice. There was leftover eggnog, and I felt like I ought to do something with it, so I took a basic doughnut muffin recipe and I changed it, a lot. I made it better by adding a cup of the eggnog to make the batter. So glad I decided to use it because the muffins were delicious. They were especially enjoyed with a cup of Lady Grey tea.

 

The recipe makes a very pretty cinnamon sugar adorned muffin. The muffins, a breakfast casserole, and the fruit compote that I previously posted, would be wonderful for a holiday brunch. Add some yogurt, and some jam and butter. Heaven on a plate and all can be made ahead.

 

Below the recipe is a photo of  small muffins in a basket, just to show that you can make them any size you like, including jumbo. Just change the cooking time. The muffins have a doughnut consistency. Add some raspberry jelly, or lemon curd for "jelly doughnuts".  Mmm, delish.

 

 

Ingredients:

 

6 tablespoons softened butter

3/4 cup sugar

2 large eggs

2-1/2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon baking soda

pinch of salt

1/8 teaspoon freshly grated nutmeg

1 cup vanilla spice eggnog, or flavor of your choice

Topping:

1/4 cup sugar

1/2 teaspoon cinnamon

1 1/2 tablespoons melted butter

 

Preheat the oven to 350. Add paper cupcake liners to a 12-cup muffin tin.

In a large mixing bowl, beat the butter and sugar together until creamy. Add the eggs one at a time, beating well between each egg.

To a small bowl, add the flour, salt, baking powder, soda and nutmeg. To the butter, sugar mixture, add half the flour mixture, and half the eggnog and mix well, repeat with the remaining flour and eggnog, mixing well. Scoop the mixture into the muffin tins, filling each about 2/3 full. Bake for about 17 minutes, or until muffins are lightly browned. Remove from tins and follow directions for the topping.

For the topping, mix the sugar, and cinnamon in a small bowl. Place the butter in a small container and microwave until the butter is melted. Dip and swirl the top of each hot muffin into the butter and then dip into the sugar mixture. Ready to eat? Well, let's get to the table.

 

 

 



        Happy Holidays!