Oatmeal Eggnog Muffins

13 ingredients
7 steps

Ingredients

  • 1 cup Rolled Oats
  • 1 cup Eggnog
  • 1 cup All-purpose Flour
  • 1/2 teaspoons Baking Powder
  • 3/4 teaspoons Baking Soda
  • 1/4 teaspoons Salt
  • 1 teaspoon Cinnamon
  • 2 whole Eggs
  • 1 teaspoon Pure Vanilla Extract
  • 1/4 teaspoons Rum Extract
  • 1/3 cups Packed Brown Sugar
  • 1/3 cups Vegetable Oil
  • Turbinado Sugar

Directions

  1. 1
    Preheat oven to 400°F. Line 2 standard 6-cavity muffin pans with paper cups and spray each cup with nonstick spray. You can also use a 12-cavity cupcake pan.
  2. 2
    Place the oats and eggnog in a bowl and let stand for 20 minutes.
  3. 3
    Sift together the flour, baking powder, baking soda, salt, and cinnamon.
  4. 4
    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.
  5. 5
    Pour the eggnog mixture into the flour mixture and stir just until combined. Do not overmix.
  6. 6
    Divide the batter evenly among the prepared muffin cups, sprinkling turbinado sugar on top of each muffin.
  7. 7
    Bake for 15 to 20 minutes. Let cool for 5 minutes before turning them out onto a cooling rack.

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