Rockin’ Rum Egg Noggin Muffins



Rockin' Rum Egg Noggin Muffins
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Published in September, “Memoirs of a Mad Innkeeper: The Muffin Recipes Revealed” can be purchased at two locations online and in two local businesses. Author Susan Starr hopes to have the book for sale in more local bookstores in the future. The book can be ordered at the publisher’s website (www.maineauthorspublishing.com) or on Amazon. It also can be purchased at the Old Creamery Antique Mall (13 Hancock St. in Ellsworth) or book illustrator Jessica Harris’s Flowers in the Attic Studio (121 Bangor Road, also in Ellsworth).
Servings
12 muffins
Servings
12 muffins
Rockin' Rum Egg Noggin Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Published in September, “Memoirs of a Mad Innkeeper: The Muffin Recipes Revealed” can be purchased at two locations online and in two local businesses. Author Susan Starr hopes to have the book for sale in more local bookstores in the future. The book can be ordered at the publisher’s website (www.maineauthorspublishing.com) or on Amazon. It also can be purchased at the Old Creamery Antique Mall (13 Hancock St. in Ellsworth) or book illustrator Jessica Harris’s Flowers in the Attic Studio (121 Bangor Road, also in Ellsworth).
Servings
12 muffins
Servings
12 muffins
Ingredients
  • 2 cups flour
  • ¾ cup granulated sugar
  • 2 tsps. baking powder
  • ½ tsp. baking soda
  • ½ tsp. cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. salt
  • ¾ cup eggnog
  • ¼ cup Captain Morgan’s Spiced Rum
  • 2 large eggs lightly beaten
  • tsps. vanilla extract
  • 6 Tbsps. butter melted
  • ½ cup golden raisins
  • ½ cup chopped walnuts
Topping
  • 2 Tbsps. brown sugar
  • ½ tsp. cinnamon
  • ½ tsp. nutmeg
Servings: muffins
Units:
Instructions
  1. Preheat oven to 350 degrees F. Line muffin cups with paper liners.
  2. Mix dry ingredients and liquid ingredients separately. Combine to make batter and blend in melted butter.
  3. Gently fold in raisins and walnuts.
  4. Fill muffin cups and sprinkle with combined topping ingredients. Bake 18 to 22 minutes.
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