Eggnog Muffins/Mini Loaves

Here is a great way to add a festive touch to your Christmas Breakfast with Eggnog Muffins/Mini Loaves.  These have the wonderful flavor of eggnog in the muffin itself and in a glaze on top.  The glaze is what really makes them yummy in my opinion.

These eggnog muffins/mini loaves also include a box of pudding to make them extra yummy and moist.  I did half the recipe in muffin tins and half in mini bread loaves. Either way works great but I am partial to the muffins. Pop on over to the giveaway page today for two  fun giveaways!

• ALL PURPOSE FLOUR
• BAKING POWDER
• SALT
• NUTMEG
• SUGAR
• EGG NOG
• 2EGGS
• RUM EXTRACT
• VANILLA EXTRACT
• BUTTER
• INSTANT FRENCH VANILLA OR VANILLA PUDDING
• POWDERED SUGAR

Eggnog Muffins/Mini Loaves

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Ingredients

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• 2 1/4 cups all purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/4 teaspoon nutmeg
• 1 1/4 cups sugar
• 1 3/4 cups egg nog
• 2 eggs, beaten
• 1 teaspoon rum extract
• 1 teaspoon vanilla extract
• 1/2 cup butter, melted
• 1 (3.4 oz) package instant french vanilla or vanilla pudding
• Glaze
• 1 cup powdered sugar
• Enough eggnog to make a glaze to drizzle over bread

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Instructions

1. Preheat oven to 350 degrees. Grease bottom of mini loaf pans or line muffin tins.
2. In a bowl, whisk together the flour, baking powder, salt and nutmeg.
3. In another bowl, whisk together eggs, add sugar, eggnog, rum and vanilla extract.
4. To the egg mixture, slowly drizzle in the melted butter while whisking. Whisk until blended.
5. Add the flour mixture to the egg mixture and mix until combined well.
6. Add the instant pudding to the mixture and blend.
7. Pour into greased mini loaf pans or muffin tins and bake at 350 degrees for 20-25 minutes until golden brown and a toothpick inserted comes out clean. I was able to get 12 muffins and 4 mini loaves from this recipe. The cooking time is the same for both the muffins and mini loaves.
8. Cool in pans 10 minutes. Remove and cool completely on a baking rack.
9. When cool make the glaze: Mix the 1 cup of powdered sugar with enough eggnog to make a pourable glaze. Drizzle over cooled muffins or loaves. Let glaze set before storing bread.

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Recipe adapted from my good friend Tina over at Mommy’s Kitchen.