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Oatmeal Eggnog Muffins
These tender and moist oatmeal eggnog muffins are just the breakfast to get you into the holiday spirit!
Prep Time
30
minutes
mins
Cook Time
20
minutes
mins
Resting Time
20
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Course:
Breakfast/Brunch
Cuisine:
American
Keyword:
eggnog muffins, muffins recipes
Servings:
12
Author:
Katerina | Diethood
Ingredients
1
cup
rolled oats
1
cup
eggnog
1
cup
all-purpose flour
½
teaspoon
baking powder
¾
teaspoon
baking soda
¼
teaspoon
salt
1
teaspoon
cinnamon
2
eggs
1
teaspoon
vanilla
¼
teaspoon
rum extract
1/3
cup
brown sugar
1/3
cup
vegetable oil
Turbinado Sugar
Instructions
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.
Nutrition
Serving:
1
muffin
|
Calories:
169
kcal
|
Carbohydrates:
20
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Cholesterol:
39
mg
|
Sodium:
141
mg
|
Potassium:
105
mg
|
Fiber:
1
g
|
Sugar:
7
g
|
Vitamin A:
85
IU
|
Vitamin C:
0.3
mg
|
Calcium:
51
mg
|
Iron:
1
mg