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Oatmeal Eggnog Muffins

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep:

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Level: Easy

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Description

Oatmeal Eggnog Muffins: muffins made with oats and eggnog.

Ingredients

  • 1 cup Rolled Oats
  • 1 cup Eggnog
  • 1 cup All-purpose Flour
  • ½ teaspoons Baking Powder
  • ¾ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 1 teaspoon Cinnamon
  • 2 whole Eggs
  • 1 teaspoon Pure Vanilla Extract
  • ¼ teaspoons Rum Extract
  • ⅓ cups Packed Brown Sugar
  • ⅓ cups Vegetable Oil
  • Turbinado Sugar

Preparation

Preheat oven to 400ºF. Line 2 standard 6-cavity muffin pans with paper cups and spray each cup with nonstick spray. You can also use a 12-cavity cupcake pan.

Place the oats and eggnog in a bowl and let stand for 20 minutes.

Sift together the flour, baking powder, baking soda, salt, and cinnamon.

In a separate bowl, lightly beat the eggs. Stir the eggs into the eggnog mixture; mix in the vanilla, rum, brown sugar, and vegetable oil.

Pour the eggnog mixture into the flour mixture and stir just until combined. Do not overmix.

Divide the batter evenly among the prepared muffin cups, sprinkling turbinado sugar on top of each muffin.

Bake for 15 to 20 minutes. Let cool for 5 minutes before turning them out onto a cooling rack.

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Profile photo of cookingtree

cookingtree on 12.17.2014

Great muffins; light texture and nice spicing. Will be making again. Will be adjusting the oil slightly to suit my tastes.

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