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Home Healthy Boil Onion Soup

Use Your Leftover Eggnog for Muffins! Recipe

Ingredients

How to make it

  • 1. Preheat your oven to 400°F/200°C and prepare yourself a 12 cup muffin pan (or a 24 baby muffin pan)!
  • 2. Sift together the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, brown sugar and salt in a large bowl.
  • 3. Combine your wet ingredients (the nog, apple cider vinegar, and oil) in a separate, smaller bowl and stiiiirrr.
  • 4. Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir gently until just barely combined. I know I say this every time, but do not overmix! A few floury lumps here and there are okay!
  • 5. Spoon the batter into the prepared muffin pan. Bake for 15 minutes, or until well risen, golden brown, and firm to the touch. You can also insert a toothpick and if it comes out clean, they’re done!

Reviews & Comments 0

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    " It was not good "
    bakerme ate it and said...
    The Penzeys Extra Fancy Vietnamese Cinnamon I buy is extremely strong and the amount called for in recipes has to be reduced to keep it from overwhelming the flavor of the other ingredients. Other than using half the amount here (1/2 tsp.) and Lactaid lactose-free eggnog, which is real eggnog with the lactose enzyme removed, I followed this recipe to the letter. I tasted the batter before putting it in the muffin cups and, even though there is no ginger in it, I thought it tasted like ginger cookies, something we love. There were no directions on how full to fill the muffin cups, so I fell back on the old rule of thumb and filled them 2/3 full. That only gave me 10 muffins, but, as things turned out, I wouldn't have wanted any more. The batter rose so high and spread so far over the tops of the cups that most of the muffins stuck together. I finally managed to wrestle them out of the tin and onto the cooling rack, but they looked nothing like the recipe photo at the top of the page. Once they cooled, a quick taste test told me this is not a recipe I can recommend, nor will I make it again. There wasn't any eggnog flavor, and the overwhelming taste of spiced baking soda or baking powder or whatever it was that we were tasting was very acidic and off-putting. I'm sorry to leave such a negative review, but my experience with this recipe was not a good one and my efforts all ended up getting thown away. Added to the I Made It II group on January 7, 2017: Use Your Leftover Eggnog For Muffins
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The Cook

Pumpkinberry Toronto, Canada

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