Eggnog Walnut Muffins

eggnog walnut muffinsHappy New Year! If, like me, your enthusiasm for the holiday season means that you still have lots of eggnog lingering in the new year, look no farther! Between this recipe and my eggnog waffles, you should be able to use up any spare ‘nog.

I had originally planned to make these muffins with cranberries instead of walnuts, and I still think that cranberries would be a delicious addition. If you have very little eggnog, make the muffins more authentic by substituting rum, brandy, or sherry to get to the 1 cup of liquid.

Eggnog Walnut Muffins

Makes 12 muffins

2 cups flour

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cardamom

2 large eggs

1 cup eggnog

1/3 cup vegetable or canola oil

1/2 cup sugar

1 cup walnuts, chopped

Preheat your oven to 375 degrees Fahrenheit. Combine the flour, baking soda, baking powder, salt, and cardamom in a large bowl and mix well. Whisk the eggs in a small bowl. Stir in the eggnog, oil, and sugar. Add the wet ingredients to the dry ingredients, stirring in the walnuts until just combined. Spoon the batter into greased or lined muffin cups (optional: top with pearl sugar for holiday cheer), and bake for 15-20 minutes, until a toothpick inserted to the center comes out clean. Enjoy!


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