Two Ingredient Recipes: Self-Rising Flour + Eggnog = Eggnog Muffins
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Icreated this recipe after seeing Ice Cream Bread on thekitchn.com. I figured if one could make that bread using ice cream, then why not use eggnog in place of ice cream- it’s eggs, sugar, and milk too. These little muffins are a breeze to make and a serendipitous discovery as well. Have you ever had a French Cruller? Well, let’s just say this is Muffin meets French Cruller. The texture is fantastic and the flavor is clearly Eggnog. The Eggnog Icing is a must so that you are set for an easy and delectable muffin with your morning coffee or afternoon tea. Simple for the little ones to join in and make too.
Icreated this recipe after seeing Ice Cream Bread on thekitchn.com. I figured if one could make that bread using ice cream, then why not use eggnog in place of ice cream- it’s eggs, sugar, and milk too. These little muffins are a breeze to make and a serendipitous discovery as well. Have you ever had a French Cruller? Well, let’s just say this is Muffin meets French Cruller. The texture is fantastic and the flavor is clearly Eggnog. The Eggnog Icing is a must so that you are set for an easy and delectable muffin with your morning coffee or afternoon tea. Simple for the little ones to join in and make too.
Eggnog Muffins
1 1/2 cups self-rising flour**
2 cups regular eggnog, not lite or lowfat
In a large liquid measuring cup, measure 2 cups eggnog. Add flour and whisk until well blended. Pour evenly into a well greased regular muffin tin. Bake in 350 degree oven for 12-13 minutes or until toothpick comes out clean. Drizzle with Eggnog Icing. Makes 12 muffins.
Eggnog Icing
1/2 cup powdered sugar
2 1/2 tsp. eggnog
fresh ground nutmeg for sprinkling, optional
Mix well. Will be thick. Drizzle over muffins. Sprinkle each with a little nutmeg if desired.
**If you do not have self-rising flour, for every one cup of all purpose flour add 1 1/2 tsp. baking powder and 1/2 tsp. salt. Whisk well.
Note- I made the first batch of muffins in cupcake liners and felt they were a bit difficult to release from the paper. I suggest you bake these directly in a well greased muffin tin. After removing from oven, run a knife around each muffin to remove from pan.
1 1/2 cups self-rising flour**
2 cups regular eggnog, not lite or lowfat
In a large liquid measuring cup, measure 2 cups eggnog. Add flour and whisk until well blended. Pour evenly into a well greased regular muffin tin. Bake in 350 degree oven for 12-13 minutes or until toothpick comes out clean. Drizzle with Eggnog Icing. Makes 12 muffins.
Eggnog Icing
1/2 cup powdered sugar
2 1/2 tsp. eggnog
fresh ground nutmeg for sprinkling, optional
Mix well. Will be thick. Drizzle over muffins. Sprinkle each with a little nutmeg if desired.
**If you do not have self-rising flour, for every one cup of all purpose flour add 1 1/2 tsp. baking powder and 1/2 tsp. salt. Whisk well.
Note- I made the first batch of muffins in cupcake liners and felt they were a bit difficult to release from the paper. I suggest you bake these directly in a well greased muffin tin. After removing from oven, run a knife around each muffin to remove from pan.
Can also be baked up in one dozen greased, 4 ounce jelly Mason Jars in 18 minutes! To go made nice.
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