Eggnog Muffins
Eggnog Muffins
Rated 5.0 stars by 1 users
Category
Dessert
Servings
10
Prep Time
15 minutes
Cook Time
50 minutes
We have revised some of our favorite recipes for the Holidays to switch the butter component with Extra Virgin Olive Oil and the result is really good. This batter can be baked in a muffin pan, a small cake pan, or a 10-12 cup Bundt cake pan. This cake remains extremely moist thanks to the addition of olive oil and is a delicious alternative for people with dairy intolerance by using a dairy-free eggnog.
Ingredients
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2 1/2 Cup (300 gr) Flour
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1 1/2 tsp baking powder
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1 tsp cinnamon
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1 tsp ground ginger
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1/4 tsp ground nutmeg
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1/8 tsp ground cloves
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1/8 tsp ground cardamon
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1/4 tsp salt
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1 cup of Extra Virgin Olive Oil
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1 1/2 cup (300 gr) sugar
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4 eggs
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1 tbsp of vanilla extract
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1 cup eggnog
Directions
Preheat your oven at 325°F
In a small bowl, mix the flour, baking powder, salt and all the spices together.
In a large bowl, mix the olive oil and sugar. Add the eggs, vanilla extract, eggnog, and mix well.
Slowly incorporate the dry ingredients to the wet mixture, making sure to mix well each time you add more.
Pour into prepared muffin liners (About 10 to 12 small), small cake liners (About 7 ) or a greased 10 - 12 cups Bundt cake pan.
Bake for 20 minutes (Small Muffins), 30 minutes (Small cakes}) or 50/55 minutes (Bundt cake) or until a toothpick inserted into the center of the cake comes out clean.
Let them cool completely on a rack. For the Bundt cake, it is always better to invert the cake onto the rack after 10 minutes so it does not collapse.
Recipe Note
You always have the option to add an icing on the top, by melting 5 tsp of butter, and combining it with 2 cups ( 240 gr.) of confectioner's sugar, 1 1/2 tsp of vanilla extract, and 3 tbsp of milk. We decided to keep ours dairy free, so no icing. Enjoy!.
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