Lynn demonstrates how to make a great Eggnog Muffin that would be perfect for breakfast, brunch, or just an afternoon snack with coffee or tea.From my cousin, Linda Rhodes.
Preheat oven to 400°. Line a 12 cup muffin pan with paper liners or spray with cooking spray and set aside.
In a medium bowl, mix flour, baking powder, cinnamon, salt and nutmeg.
In a large bowl whisk eggnog, vegetable oil, sugars, eggs, and vanilla.
Gradually, stir wet ingredients into dry, until combined.
Pour batter about 2/3 full into each muffin tin.
Bake for 14-16 minutes, until cake tester comes out clean and muffins are firm on the top.
Cool for about 5 minutes in pan before transferring to a wire rack to cool completely.
In a medium bowl, stir confectioners' sugar and gradually add eggnog until mixture is thick, yet can run off a spoon easily.
Dip tops of muffins in glaze and set back on wire rack until set.
Store in an airtight container.
Lynn's Recipes: December2013