Eggnog Muffins

I made these muffins on Christmas Eve for brunch the next morning. Although Christmas has past, there are still a few cartons of eggnog hanging in there at the grocery store.  Whether you use traditional or a non dairy substitute, like I did, these spiced muffins may be enjoyed before, during and a bit after the Holiday season. 

Eggnog Muffins

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2 1/4 cups unbleached all purpose flour

3/4 cup caster sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 tablespoon chia seeds

1 1/2 cups eggnog

1/3 cup oil

1/2 cup plus 2 tablespoons yoghurt 

1 teaspoon rum or rum extract extract

spiced sugar, to sprinkle on top 

Preheat oven to 400ºF (200ºC). 

Line a regular 12 cup muffin tin with paper liners or silicone baking liners or lightly grease the muffin cups with oil or margarine. 

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg and chai seeds. 

In another bowl whisk together the eggnog, oil yoghurt and rum extract. Add the wet ingredients to the dry ingredients and combined until just moistened. 

Spoon the batter into the prepared muffin tin, filling each cup almost to the top. Sprinkled the spiced sugar on top of each muffin. Bake for 15 to 20 minutes or until muffins are lightly golden and a toothpick comes out clean. Let cool completely in the muffin tin on a wire rack. 

Notes: You may add some chopped dried fruit such as figs, dates, cranberries or apricots to the batter. 

Hope everyone had a great weekend! - JD 

Spiced Buttery Shortbread

These buttery shortbread have a subtle spiced flavour that is reminiscent of egg nog.  

Spiced Buttery Shortbread

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makes approximately 30 cookies

2 2/3 cups unbleached all-purpose flour

1/3 cup cornstarch

3/4 cup caster sugar
1 teaspoon British mixed spice

1 1/2 cups butter, soft 

1 1/2 teaspoons rum extract

4 drops or more of yellow food colouring, optional

Holiday Spiced sugar, to decorate

Preheat oven to 300ºF (150ºC) Line a baking tray with parchment paper and set aside.

In a large bowl whisk the flour, cornstarch, sugar and British mixed spice together. Set aside. 

In another bowl using a spatula or wooden spoon, cream the soft butter, rum flavouring and food colouring together until well blended, making sure you added enough food colouring, if using, to achieve your desired colour. Add the butter mixture to the flour mixture and blend until smooth. Using clean hands if you must. The dough should be soft.

Roll into balls, nothing larger than a walnut size. You can do this by using rounded tablespoon or by pinching pieces of the cookie dough to roll. Place on the lined baking tray, about 2 inches apart, and lightly press down with a floured fork. Sprinkle with the Holiday Spiced Sugar. 

Bake in the preheated oven on the prepared baking tray for 18 to 20 minutes or until firm and the bottoms are lightly golden brown. Cool on wire racks.  

Notes: If you can't find Holiday Spiced Sugar you can create your own by mixing together the following: caster sugar, ground cinnamon, ground ginger, ground vanilla beans, ground cloves and mace. You may try adding rum, if you prefer, although you may have to adjust the amounts. You don't have to add the yellow food colouring. 

Hope everyone had a great weekend. Ours was filled with plenty of snow... everything is winter white here in E-town. - JD