Earlier in the year I saw a post from one of my favorite bloggers - Wendy at A Day in the Life on the Farm - and I realized that they've been having a muffin party for years without me. LOL. I emailed the host, Stacy of Food Lust People Love and got the scoop: "...last Monday of the month and no themes. We've been baking together since August 2015! Only one rule, you must use the muffin method (folding wet ingredients with dry - no creaming butter and sugar, etc.) to bake muffins."
I've been happily joining in for months now. This month is the last Muffin Monday of 2020! Here's the muffin line-up...
- Banana Mini Muffins from Food Lust People Love
- Chocolate Avocado Walnut Muffins from Palatable Pastime
- Cinnamon Applesauce & Raisin Rye Muffins from Karen's Kitchen Stories
- Easy Snickerdoodle Muffins from Making Miracles
- Eggnog Muffin Tops from Culinary Adventures with Camilla
- Pearl Millet Banana Muffins from Magical Ingredients
Ingredients
After we did an eggnog taste test, back in 2017, we have our favorites. The winner was Humboldt! And we always have a carton of eggnog in the fridge throughout the holidays.
- 2 1/4 cup flour
- 1 cup organic granulated sugar
- 2 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 2 eggs, lightly beaten
- 1 cup eggnog (use your favorite!)
- 1/2 cup (1 stick) butter, melted and cooled
- 1 teaspoon pure vanilla extract
- 1 teaspoon rum or other liqueur (eggnog typically requires rum, I had a coffee liqueur on the counter!)
Procedure
Preheat oven to 375 degrees Fahrenheit. Grease your muffin hollows or use paper liners. I only have 4 of the muffin top molds, so I used 6 ramekins as well.
In a medium large mixing bowl, stir together all of the ingredients until just moistened. The batter will be thick. Spoon batter into your molds until they are approximately three-quarters of the way full; they will rise!
In a medium large mixing bowl, stir together all of the ingredients until just moistened. The batter will be thick. Spoon batter into your molds until they are approximately three-quarters of the way full; they will rise!
Bake for 18 to 20 minutes - until
golden brown and nicely risen. A wooden toothpick inserted in centers should come out clean. Cool in
muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.
And just in case you want to order your own adorable muffin molds, I'm including an affiliate link below. We love them!
And just in case you want to order your own adorable muffin molds, I'm including an affiliate link below. We love them!
*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more, but if you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.
Eggnog was added to our family shopping list the week before Christmas and I searched the supermarket for some. I finally found just one kind, Borden's, in the refrigerator section. How did you find so many to try?! Clearly my store is inferior to yours! P.S. Lovely muffins!
ReplyDeleteWhat a cute and unexpected take on muffin tops, lol!
ReplyDeleteThe muffins look cute! great presentation. I guess it must be delicious too!
ReplyDeleteI haven't made eggnog this year. sure going to try this eggnog muffins tops looks delicious.
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