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Eggnog muffins

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Member since 2006

Serves 12 pcs | Prep Time | Cook Time


1 cup LAND O LAKES® Eggnog or LAND O LAKES® Fat Free Half & Half
1/4 cup LAND O LAKES® Butter, melted
1 large egg, slightly beaten
1 teaspoon rum extract
2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground nutmeg

Heat oven to 375°F. Combine all butter ingredients in small bowl. Beat at low speed, scraping bowl often, until creamy. Set aside.

Combine eggnog, 1/4 cup melted butter, egg and rum extract in large bowl. Add all remaining muffin ingredients; stir just until moistened.

Spoon batter into 12 greased or paper-lined (2 1/2-inch) muffin cups. Bake for 20 to 25 minutes or until light brown. Cool slightly; remove from pan.

Meanwhile, combine all topping ingredients except butter in small shallow bowl. Pour 1/4 cup melted butter into another small bowl. Dip tops of muffins in melted butter, then in topping mixture. Serve warm with spiced butter.

Tip: Mini-sized muffins are perfect for buffets where you want to taste a little bit of everything. For mini muffins, prepare batter as directed above. Spoon batter into 36 greased or paper-lined (1 3/4-inch) mini muffin cups. Bake for 9 to 12 minutes. Continue as directed above.

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