Eggnog Muffin Mix

Eggnog muffins are a delicious way to enjoy the flavors of the holidays year-round. These delicious muffins make a lovely gift basket addition for an inexpensive, yet well-received gift during the holidays or any special occasion.
Budget101.com Eggnog Muffin Mix

Eggnog Muffin Mix

For 24 Regular size muffins, or 12 Extra Large

You’ll Need:

4 eggs
3 tsp. vanilla
1 cup oil (or applesauce)
5-1/2 cups ABC muffin mix
4 tsp. rum extract
2 cups eggnog

Before baking, top with mixture of:
2 Tb. brown sugar
1 tsp. nutmeg
1/2 tsp. cinnamon

Preheat oven to 400F

  1. Combine eggs, vanilla, mix, rum and eggnog, mixing just until combined. The batter should be slightly lumpy.
  2. Fill lightly greased muffin tins 3/4 full. Top with brown sugar topping. Bake for 18 to 20 minutes, or until muffins are golden brown.
  3. Muffins freeze well.
  4. To reheat frozen muffins, microwave on high for 30 seconds per muffin.

Eggnog Muffin Mix To Make 1 Dozen Regular Size Muffins or 24 Mini Muffins or 6 Extra Large Muffins

You’ll Need:
2 Eggs
1 1/2 tsp Vanilla
1/2 c. oil (or applesauce)
2 3/4 c. ABC muffin mix
2 tsp Rum Extract
1 c. Eggnog
Before baking, top with mixture of:
1 Tb. brown sugar
1/2 tsp. nutmeg
1/4 tsp. cinnamon

Preheat oven to 400F

  1. Combine eggs, vanilla, mix, rum and eggnog, mixing just until combined.
  2. Fill lightly greased muffin tins 3/4 full. Top with brown sugar topping. Bake for 18 to 20 minutes, or until muffins are golden brown.
  3. Muffins freeze well.
    To reheat frozen muffins, microwave on high for 30 seconds per muffin.

Eggnog Muffin Mix To Make a Single Mix for a College Student, Elderly Person, Snack Size, etc

(Makes 6 Regular Size Muffins or 1 dozen Mini Muffins)
You’ll Need:
1 Egg
3/4 tsp Vanilla
1/4 c. Oil (or applesauce)
1 cup + 3 Tbs ABC muffin mix
1 tsp Rum Extract
1/2 c. Eggnog

before baking, top with mixture of:
1 Tb. brown sugar
1/2 tsp. nutmeg
1/4 tsp. cinnamon

Preheat oven to 400F

  1. Combine eggs, vanilla, mix, rum and eggnog, mixing just until combined.
  2. Fill lightly greased muffin tins 3/4 full. Top with brown sugar topping. Bake for 18 to 20 minutes, or until muffins are golden brown.
  3. Muffins freeze well.
  4. To reheat frozen muffins, microwave on high for 30 seconds per muffin.

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About Liss 4172 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.

2 Comments

  1. Do you have a recipe for a cooked version of eggnog? And if so do you have a way to ‘skinny-it-down’, also?
    Thank you for all of your magnificent recipes and advice and lovely posts in general! You and yours stay safe and healthy during this horrible time!!
    Much love and appreciation from Rogersville, TN
    ~S~

    • Hi Sandra, thank you for your lovely comment & for visiting our site. Here’s a lighter version of cooked eggnog for you. It still has full flavor, but is just 106 calories per half cup. I hope that helps.

      Skinny Eggnog

      3 cups 1% milk
      1 vanilla bean
      2 large eggs
      1/3 cup sugar
      1 tsp cornstarch
      freshly grated nutmeg, for garnish
      spiced rum or bourbon, optional (or you could use a touch of rum extract to achieve the flavor!)

      Heat 2-1/2 cups milk in a medium saucepan. Split the vanilla bean lengthwise and scrape out the seeds; add the seeds and pod to the saucepan and simmer over medium heat.
      In a large bowl, whisk the eggs, sugar, and cornstarch. Temper the eggs by gradually pouring the hot milk mixture, about 1 cup at a time, into the egg mixture, whisking constantly. (Tempering the eggs is important, otherwise you’ll have scrambled egg in your eggnog).
      Transfer the mixture back into the pan.
      Return to medium heat, stirring constantly with a wooden spoon until the eggnog begins to thicken, about 6-7 minutes.
      Remove from the heat and immediately stir in the remaining 1/2 cup milk to stop the cooking. If you’re adding a few drops of rum extract rather than liquor, add it now.
      Remove the vanilla pod, let it cool and transfer to a pitcher, chill until ready to serve.
      Spike the eggnog with liquor, if desired, and garnish with nutmeg.

      Serving: 1/2 cup, Calories: 106.7kcal, Carbohydrates: 15.3g, Protein: 5.3g, Fat: 2.5gBlue Smart Points:4Green Smart Points:5Purple Smart Points:4Points +:3

      For the vanilla beans, I usually get them on Amazon. If you purchase a few in bulk, they’re cheaper, usually about $2 each, per bean. They really add the right amount of flavor.

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