175 degrees C). Grease 24 muffin cups or line with paper
o 425\u00b0F Line a muffin tin with 12 paper or
br>Heat a 6-cup muffin tin in the oven for
175 degrees C). Line 24 muffin cups with paper liners.
Heat oven to 400\u00b0.
Grease bottoms only of 12 medium muffin cups (2 1/2 x 1 1/4-inch) or line with paper baking cups.
Sift flour, sugar, baking powder and salt into large bowl.
Stir in eggnog, rum, magarine, egg and nutmeg, just until flour is moistened (batter will be lumpy).
Fill muffin cups about 3/4 full.
Bake until golden brown, about 20 minutes.
Immediately remove from pan.
Yields 1 dozen muffins.
(175 degrees C). Line muffin cups with paper liners.
Preheat oven 400\u00b0F.
Grease muffin tin.
Sift dry ingredients into a large bowl.
Stir in the eggnog, rum, butter, egg, and nutmeg.
Spoon into 12 greased muffin cups.
Bake 18- 20 minutes or until tester comes away clean.
Cool completely, on a wire rack-- Serve--room temperature.
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.
Make eggnog creme anglaise: in med saucepan,
Prepare a muffin tin with paper liners or
Combine flour, eggnog mix, sugar and baking soda.<
In bowl, combine dry ingredients and chocolate chips.
In large bowl, whisk together 3/4 cup sugar, eggs, eggnog and oil. Stir in flour mixture until just combined.
Spoon batter into prepared muffin cups. Sprinkle with remaining sugar.
Bake at 375 for 20-25 minutes. Let cool on rack for 5 minutes before removing from pans.
Preheat oven to 450 degrees.
Grease (or line with paper liners) one 12-cup muffin tin.
Sift flour, sugar, baking powder and salt into large bowl.
Stir in eggnog,rum,butter,egg and nutmeg; spoon into prepared tin.
Bake until tester inserted in center comes out clean, about 20 minutes.
Cool muffins completely before serving.
/4 cup of the eggnog in a saucepan. Squeeze out
Combine dry ingredients in lg bowl.
In another bowl, mix egg, eggnog, and oil.
Stir wet ingredients into dry ingredients, just until moistened.
Fold in raisins and pecans.
Fill greased or lined muffin cups two thirds full.
Bake at 350* for 25 minutes. \tCool for 5 minutes before removing from pan. Cool completely on a wire rack.
then in separate bowl mix eggnog, butter, eggs, and extract together
br>Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg
1/4 cups of eggnog, then stir this into the
dding half the eggnog. Stir in the remaining eggnog so it forms
For the eggnog whipped cream, mix the cream with the eggnog and beat with a hand mixer until stiff.
For the fruit sauce, add the strawberries, powdered sugar and orange juice to a saucepan and cook 3 mins. Puree the mixture and strain through a sieve.
Put a dollop of the eggnog whipped cream on 4 plates, followed by a scoop of ice cream. Top with the fruit sauce and sprinkle with white chocolate shavings to serve.