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WW Recipe of the Day: 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.
Recipe Notes
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 gives them a sweet crunchy topping.
These eggnog oatmeal muffins were a hit around here. They’re definitely best served warm, so be sure to re-warm any leftover muffins.
How Many Calories and WW Points in these Holiday Eggnog Oatmeal Muffins?
According to my calculations, each eggnog muffin has about 180 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
7 SmartPoints (Green plan)
7 SmartPoints (Blue plan)
6 SmartPoints (Purple plan)
5 PointsPlus (Old plan)
If you’ve made these Oatmeal Muffins with Eggnog, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Eggnog Oatmeal Muffins Recipe
Equipment
Ingredients
Muffins:
- 1-1/4 cups white wheat flour
- 1 cup quick oats (not instant)
- 1/2 cup sugar
- 2-1/2 teaspoons baking powder
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup light eggnog
- 1/2 cup milk
- 1/3 cup canola oil
- 1 large egg
- 1 teaspoon rum extract
Topping:
- 1 tablespoon sugar
- 1/4 teaspoon cinnamon
Instructions
- Position an oven rack in the middle of your oven and preheat the oven to 400F degrees. Coat the cups of a standard 12-cup muffin tin (affiliate link) with nonstick cooking spray.
- In a large bowl whisk together the flour, oats, sugar, baking powder, nutmeg, cinnamon and salt until well blended.
- In another bowl whisk together the eggnog, milk, oil, egg and rum extract until well blended.
- Pour the eggnog mixture into the flour mixture and stir just until combined.
- Evenly distribute the muffin batter among the 12 muffin cups, filling them no more than 3/4 full.
- To make the topping, combine the 1 tablespoon sugar and 1/4 teaspoon cinnamon in a little bowl and sprinkle evenly on the tops of the muffins.
- Bake in the preheated oven until golden and a toothpick inserted in the center comes out clean, 18-22 minutes.
- 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.
Notes
(Must be logged into WW on a smartphone or tablet.) 7 SmartPoints (Green plan) 7 SmartPoints (Blue plan) 6 SmartPoints (Purple plan) 5 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Recipes with Eggnog for Weight Watchers
- Crock Pot Eggnog Oatmeal (Simple Nourished Living)
- Spiced Eggnog Muffins (Eat Yourself Skinny)
- Crock Pot Eggnog French Toast (Simple Nourished Living)
- Skinny Eggnog (SkinnyTaste)
- Eggnog Bread Pudding (Weight Watchers Canada)
