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Saturday, December 22, 2012

Easy Holiday Eggnog Muffins


Hello Everyone! Welcome to my new blog My Sesame Seed Buns. This is officially my first post, I hope you enjoy it.


I've been on real kick lately to use items I have stored in my pantry, fridge and freezer. Things that have been sitting there FOREVER. With the new year quickly approaching, I want out with the old and in with the new! I love to buy items that are on "Manager's Special," even though I have no specific use for them, and they just sit there unused.

Well, I bought 2 half gallons of eggnog, aka "Christmas Milk" in our household. My 4 year old normally loves eggnog, however these clearanced bottles were Vanilla flavor, so she said she didn't like it?!? My husband went through the first half gallon no problem. But, when it came time to open the second half gallon, it was a couple of days past the "sell by" date. Now, if it were me, I wouldn't hesitate, however my husband is weird about sell by dates and expiration dates, so he wasn't drinking it! Grrr...

I wasn't about to let perfectly good eggnog go to waste, so when I saw this recipe for Easy Holiday Eggnog Muffins on King Arthur Flour, I decided to crack it open and give it the "smell test."  It passed the test, so I made a batch of these delicious muffins. The flavor of the creamy eggnog really comes through, even without using eggnog flavoring. Where do you even buy this? I've never seen it, but have never really looked. I felt my muffins were a little dry, so if I make them again, I pull probably reduce the cooking time by a couple of minutes.

For anyone following Weight Watchers, each muffin is 7 points plus.


Easy Holiday Eggnog Muffins

Batter
1/4 cup butter
3/4 cup sugar
2 large eggs
2 1/2 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon eggnog flavor or 1 teaspoon vanilla
1 1/4 cups eggnog or half and half                     

Topping
1/2 cup sugar
1/2 cup King Arthur Unbleached All-Purpose Flour
1/2 teaspoon nutmeg
1/8 teaspoon eggnog flavor, optional
3 tablespoons butter, melted

Preheat the oven to 425°F. Line a muffin tin with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

In a medium-sized mixing bowl, cream together the butter and sugar till smooth. Add the eggs, beating for several minutes and scraping the bowl, till the mixture is smooth and light colored. Beat in the baking powder, nutmeg, salt, and eggnog flavor or vanilla.

Stir the flour into the butter mixture alternately with the eggnog or half and half, beginning and ending with the flour and making sure everything is thoroughly combined. Spoon the batter evenly into the prepared muffin cups.

Stir together all of the topping ingredients JUST till crumbly. Stir gently, and don't over mix; you don't want to turn this crumbly topping into a solid mass. Sprinkle the topping over the muffins.

Bake the muffins for 20 minutes, or until they're a pale golden brown. Remove them from the oven, and serve warm, or at room temperature.
 
Yield: 12 muffins.




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7 comments:

redcrowgreencrow said...

My boyfriend is the same way with sell by date. I sometimes go through phases where I have to cook with large amounts of cheese because he notices sell by dates.

Kira @ My Sesame Seed Buns said...

I can obviously relate :-) I believe you can freeze shredded cheese, if you plan on using it in a recipe where the cheese in the finished product is melted. Also, my mom taught me a long time ago, that even cheese with mold on it is safe to eat(like a block of cheddar, Jack, Mozzerlla, etc.) just cut the mold away. The cheese underneath is good as new.

Charlene@APinchofJoy said...

Sound wonderful -- love those after holiday sales! Great first post -- look forward to more! Thanks for linking on Busy Monday!

Kira @ My Sesame Seed Buns said...

Thank you Charlene!

Miz Helen said...

Thanks for sharing all your wonderful recipes with Full Plate Thursday in 2012. Wishing you and your family the very best in 2013.
Happy New Year!
Miz Helen

Kira @ My Sesame Seed Buns said...

Thank you Miz Helen :-) Happy New Year to you and your family as well! I look forward to all that 2013 has to bring to us both!

Gexton said...

It is really a nice and helpful piece of information. I’m happy that you shared this useful info with us. Please keep us informed like this. Thanks for sharing hulled sesame seeds

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