Eggnog Muffins with Eggnog Icing

I am currently sitting in the middle of a blizzard!  Almost everything is closed today, what a great day to stay home and get my Christmas baking started.  Good thing we had a heads up this week, I got to the store and was able to stock up on butter....about 20 pounds.  Because I am such a good friend, I will now relieve you from your deep dark guilt of the amount of butter we use at this time of year. 

Real butter is filled with Vitamin A, D, and E.  Mineral rich with selenium, manganese, chromium, zinc and copper.  Real butter contains the essential fatty acids and CLA which supports a high metabolism and builds muscle.  Who knew that butter would help give you a smaller waistline!  Bottom line, eat like our great grandparents used to with real ingredients and we will have less obesity problems for ourselves and children. If you don't believe me, read the article and studies here.  Seriously, I am going to talk about this when I am baking loads of cookies filled with butter?  Yes! Butter is good for you...Merry Christmas!

Enough of my class lesson, back to the Christmas baking.  I had to give these a try out of the simplicity of them.  These holiday inspired muffins are amazing and simple, perfect as a muffin or cupcake.  If you are short on time like most, impress your family, friends or co-workers with these golden gems. 

Easy as 1-2-3, fast, fancy and flavorsome. 

Eggnog Muffins 
Print recipe here

2 C eggnog, not lite or lowfat
1 ½ C white flour, unbromated and unbleached
2 tsp + ¼ tsp aluminum free baking powder
½ tsp + ¼ tsp celtic sea salt

Eggnog Icing
¼ C powdered sugar
1 TB eggnog
fresh ground nutmeg for sprinkling


1-2-3

1. In a medium bowl measure out the eggnog, briefly set aside.

2. In small mixing bowl whisk the flour, baking powder and salt.

3. Add flour to the bowl of eggnog and whisk until well blended, about 50 turns (yes I counted!)

4. Scoop 2 cookie scoops into each regular sized muffin liner or greased muffin tin.

5. Bake in 350 degrees F oven for 13-16 minutes or until toothpick comes out clean. Let cool 10 minutes.

6.  Mix the powdered sugar and 1 TB eggnog. 
 

7.  Drizzle with Eggnog Icing and a sprinkling of fresh nutmeg over the slightly cooled muffins. (Note: Easy on the nutmeg if your not used to using it, it is strong. A little goes a long way.)

 

 

 

Today's recipe is brought to you by, inspired or adapted from:  Big Red Kitchen