Eggnog Muffins
Long before it became a marketing campaign, as kids we used eggnog to make the best milk mustaches. While the adults added bourbon to their cups, we felt just as grown up by adding a couple of drops of vanilla extract to ours. During the holiday season, I keep a carton in my refrigerator. I have made my own, but I find the commercially prepared product is just fine. With a little extra this week, I decided to use the excess to make these Eggnog Muffins. What a delicious, subtly flavored, not too sweet treat! I enjoyed mine as it barely made it out of the oven. My husband slathered his with Kerrygold butter. We were both happy with the new breakfast bread that will certainly be made again and again. Feel free to substitute commercially prepared Boiled Custard for the Eggnog if you wish. You can also decrease the amount of bourbon by half and add another 1/4 cup of eggnog if you don’t want to taste the bourbon quite as much.
Eggnog Muffins
Yield: 14-16 muffins
2 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup eggnog or boiled custard
1/2 cup bourbon
5 tablespoons unsalted butter, melted
1 egg, beaten
1/2 teaspoon ground nutmeg
Preheat the oven to 400 degrees. Grease the muffin cups and set aside. In a mixing bowl, stir together the flour, sugar, baking powder and salt. Add the eggnog, bourbon, butter, egg and nutmeg. Stir to blend and spoon into the prepared cups, filling 2/3 full. Bake 16 minutes or until a tester inserted in the center comes out clean. Remove from the pan and allow to cool on a wire rack.
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