Eggnog Oatmeal Muffins

      

I totally overshot the runway with eggnog this holiday season, purchasing 2 quarts of it right before Christmas.

I love eggnog, but didn’t really have anyone else to help me drink it.

Now I have a lot leftover and am looking for creative ways to use it.

So, I decided to whip up a batch of eggnog oatmeal muffins for breakfast last week.

I used my favorite old-fashioned oatmeal muffins recipe as a starting point and made adjustments from there, substituting a combination of eggnog and milk for the buttermilk. Sprinkling them with a little cinnamon sugar gave them a sweet crunchy topping.

Eggnog Oatmeal Muffins

These eggnog oatmeal muffins were a hit around here. They’re definitely best served warm, so be sure to re-warm any you have leftover.

Enjoy!

Eggnog Oatmeal Muffins
 
Prep time
Cook time
Total time
 
Eggnog and oatmeal and a healthy dose of spice combine to make a winning winter breakfast muffin your family will love.
Author:
Recipe type: Muffins
Serves: 12
Ingredients
  • 1-1/4 cups white wheat flour
  • 1 cup quick oats (not instant)
  • ½ cup sugar
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup light eggnog
  • ½ cup milk
  • ⅓ cup canola oil
  • 1 large egg
  • 1 teaspoon rum extract
Topping
  • 1 tablespoon sugar
  • ¼ teaspoon cinnamon
Instructions
  1. Position an oven rack in the middle of your oven and preheat the oven to 400 F degrees. Coat the cups of a standard 12-cup muffin tin with nonstick cooking spray.
  2. In a large bowl whisk together the flour, oats, sugar, baking powder, nutmeg, cinnamon and salt until well blended.
  3. In another bowl whisk together the eggnog, milk, oil, egg and rum extract until well blended.
  4. Pour the eggnog mixture into the flour mixture and stir just until combined.
  5. Evenly distribute the muffin batter among the 12 muffin cups, filling them no more than ¾ full.
  6. To make the topping, combine the 1 tablespoon sugar and ¼ teaspoon cinnamon in a little bowl and sprinkle evenly on the tops of the muffins.
  7. Bake in the preheated oven until golden and a toothpick inserted in the center comes out clean, 18-22 minutes.
  8. Remove from the oven and place the muffin tin on a wire rack to cool for about 5 minutes. Then carefully remove the muffins from the tin. Enjoy while still warm.
Martha’s Notes
Nutritional Estimates Per Serving (1 muffin): 180 calories, 7.6 g fat, 25.3 g carbs, 2.1 g fiber, 3.7 g protein and 5 Weight Watchers PointsPlus.

 

If you liked eggnog oatmeal muffins, you might also like:

Spiced Eggnog Muffins (Eat Yourself Skinny)
Skinny Eggnog (SkinnyTaste)
Eggnog Bread Pudding (Slender Kitchen)

*PointsPlus® for eggnog oatmeal muffins calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

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