Saturday, December 15, 2012

Eggnog Muffins

Last time I went to the store I bought low-fat eggnog to see how different it would taste from the full-fledged, full-calorie taste.  I haven't tried it yet.  And I just noticed my eggnog's date is tomorrow.  Therefore, I'm totally going to try to use the most of it for baking recipes so it doesn't go to waste.  This morning I felt a Christmas-y breakfast was in line, so here it goes.

Eggnog Muffins
(adapted from this recipe)

Nutmeg Streusel Topping
1/3 cup all purpose flour
1/3 cup Splenda sugar blend
1/4 tsp ground nutmeg
2 Tbs butter

Combine all three dry ingredients.  Using a pastry cutter, cut in the butter.  Do this until the mixture looks like little crumbs.  Make sure to make this before you start the muffin mix so that it's ready when you need it.
1/2 cup butter - melted and cooled
2 eggs lightly beaten
1 cup low-fat eggnog
1 tsp vanilla extract
1/2 tsp rum extract
1 cup Splenda sugar blend
1 1/4 cups all purpose flour
1 cup whole wheat all purpose flour
2 tsps baking powder
1/2 tsp ground nutmeg

Preheat oven to 375 degrees and line a muffin tin with cupcake liners. 

In a large mixing bowl, combine the butter, eggs, eggnog, and extracts.  Mix until just combined.  Gradually add in the sugar, flour, and other dry ingredients.  Once everything is well incorporated, pour the mixture into the muffin tins, leaving each about 2/3 full.  Sprinkle a generous amount of the crumb topping on the muffins.  Bake 18-20 minutes or until a toothpick comes out clean.  Cool on a wire cooling rack and enjoy a light but filling breakfast!

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