This is a quick and delicious idea for the leftover eggnog after the holidays. It’s also an easy breakfast to whip up for holiday guests.
Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners or grease.
Combine flour, sugar, baking powder, nutmeg, and salt in a large bowl; mix in walnuts.
Combine eggnog, melted butter, rum, egg, and vanilla extract in a separate bowl; stir into flour mixture until just moistened, forming a lumpy batter.
Pour batter into prepared muffin cups and bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.
Per Serving: 234 calories; protein 4.3g; carbohydrates 28.3g; fat 10.7g; cholesterol 41.5mg; sodium 273mg.
The quality of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as clear bread.
To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.