Eggnog Muffins
Ingredients:
- flour - 3 cups
- baking powder - 1 T
- salt - 3/4 tsp
- ground nutmeg - 1/2 tsp
- ground cinnamon - 1/2 tsp
- sugar - 2/3 cup
- light brown sugar - 1/3 cup packed
- butter, softened - 6 T
- vegetable oil - 1/4 cup
- eggs - 2
- vanilla extract - 1 tsp
- rum extract - 1/2 tsp
- eggnog - 1 cup plus 2 T
- Glaze --
- powdered sugar - 2 cups
- ground nutmeg - 1/4 tsp
- eggnog - 3 - 4 T
- rum extract - 1/4 tsp
Instructions:
Prepare muffins -- in a bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon for 30 seconds; set aside.
In a second bowl, with electric mixer fitted with the paddle attachment, whip together sugar, brown sugar, butter and 1 T vegetable oil on medium-high speed until pale and fluffy. Blend in 3 T vegetable oil. Add eggs one at a time, blending just until combined after each addition. Add vanilla and rum extract with second egg. Using a rubber spatula fold in 1/3 of flour mixture just until nearly combined, add 1/2 the eggnog and fold just until nearly combined, then repeat process once more, end by adding the last 1/3 of flour mixture, folding just until combined (batter will be thick). Divide batter among 12 paper lined muffin cups filling each cup full.
Bake in preheated 400 degree oven for 18 - 21 minutes until toothpick inserted into center of muffin comes out clean. Cool muffins in the pan for 5 - 10 minutes, remove place on a cooling rack. Cool 10 minutes, dip into glaze while still warm. Return to cooling rack and allow glaze to set at room temperature. Store in an airtight container.
Prepare glaze -- in a bowl, whisk together powdered sugar and 1/4 tsp nutmeg. Add 3 T eggnog and rum extract, whisk to combined, mix in 1 T eggnog if needed (glaze should be fairly thick so it doesn't run off).
