Eggnog Muffins

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 cup Brown sugar, light
  • 1 tsp Cinnamon
  • 1 cup Confectioners' sugar
  • 1/2 cup Granulated sugar, White
  • 1/4 tsp Nutmeg
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Beer, Wine & Liquor

  • 1 3/16 cup Eggnog

Found on motherthyme.com

Description

Ingredients

• 2½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ½ teaspoons salt
• ¼ teaspoon nutmeg
• 1 cup eggnog
• ½ cup vegetable oil
• ½ cup white granulated sugar
• ½ cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup confectioners sugar
• 3-4 tablespoons eggnog

Directions

• Preheat oven to 400 degrees. Line 12 cup muffin pan with paper liners or spray with cooking spray and set aside.
• In a medium bowl mix flour, baking powder, cinnamon, salt and nutmeg.
• In a large bowl whisk eggnog, vegetable oil, sugars, eggs, and vanilla.
• Gradually stir wet ingredients into dry until combined.
• Pour batter about ⅔ full into each muffin tin.
• Bake for 14-16 minutes until cake tester comes out clean and muffins are firm on top.
• Cool for about 5 minutes in pan before transferring to a wire rack to cool completely.
• In a medium bowl stir confectioners sugar and gradually add milk until mixture is thick yet can run off a spoon easily.
• Dip tops of muffins in glaze and set back on wire rack until set.
• Store in an airtight container.