Eggnog is still in, right? Or am I two weeks too late? Even so. I’m celebrating Christmas today so Eggnog is totally in!
We are going to dive into these Oatmeal Eggnog Muffins in a couple of hours. After that we are going to take an eating-break, and later we will stuff our faces with everything under the sun. I have the slow cooker on, two ovens, three stove top burners… everything and everyone is working overtime today. As they should.
It’s going to be a fun day with family and friends and I am really looking forward to it. If you need me, I will either be in the kitchen, or at the table satisfying my inner fat kid.
That’s why I made these muffins sort of healthy. Balance is the key to my game. 😉
On a side note – I wonder if adding oats to a cheeseburger patty (beef and all), would define that cheeseburger as a healthy cheeseburger. Hmmm…
These Eggnog Muffins are really, really good. I was kind of surprised because I am not a fan of Eggnog, but Eggnog in muffins is a great idea! They are a bit spicy, they are also very sweet, and they smell wonderfully. Serve these with a side of milk and enjoy!
Now I’m going to go back into that kitchen and see what else I need to taste… 🙂
To those celebrating today, Merry Christmas! Christ is Born!
Честит Божик! Христос се Роди!
Oatmeal Eggnog Muffins
- 1 cup rolled oats
- 1 cup eggnog
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¾ teaspoons baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 2 eggs
- 1 teaspoon vanilla
- ¼ tsp rum extract
- 1/3 cup brown sugar
- 1/3 cup vegetable oil
- Turbinado Sugar
Preheat oven to 400.
Line two standard 6-cavity muffin pans with paper cups and spray each cup with a 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.
WW SmartPoints: 7