Oh, there certainly is a lot of preparation going on during this season of--well, of preparation. I've been fitting in some sewing and knitting when I can (it's easier this year, in that Finn wants to help--he presses the backstitch button when I need it, but harder, because he wants to press every other button while I'm sewing), and I've even done some baking! For as frustrating as it can be sometimes, it really is a blessing to have a little helper when it's time for holiday baking. He pours and stirs and sifts, and he's so interested in everything. On the agenda today: Eggnog Muffins.
Oh, yes. This is a favorite in my husband's family, and I've come to love them as well. I'm pretty sure the first year we were dating, I absolutely refused to try them because ew, gross, eggnog! I'm over that now, though.
Finn's certainly become a fan of eggnog (minus the rum--that'll have to wait until he's at least 3!) (Um, totally kidding about the 3 thing.), and he was so excited to make these muffins. Whee!
Eggnog Muffins, Baby!:
2 cups flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt (omit if butter is salted)
3/4 cup eggnog
1/2 cup rum (the recipe mentions that it's important to use dark rum, but I don't really see how it matters)
5 tablespoons butter, melted
1 egg, beaten
1/2 teaspoon grated nutmeg
Preheat oven to 400 degrees. Grease a 12 cup muffin tin (or use muffin papers). Mix the dry ingredients in a bowl. Add the eggnog, rum, butter and egg and mix thoroughly. Spoon into tins (I fill about 1/2 to 2/3 full). Bake for 20 minutes (maximum--if the tins are less full, a bit less time in the oven might do it.). Cool before serving. Makes 12-ish muffins.
Also, in the interest of making these muffins kid-friendly (because I don't totally buy into the whole "all the alcohol bakes off" philosophy), I substituted milk for the rum in this recipe. Either way, they're totally yummy!
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