Eggnog Muffins

It's the same thing every year. Holidays come, egg nog is bought, no one drinks it, you throw it away...Not anymore!! These muffins are there to solve the problem! And they're yummy, too! I used Splenda instead of sugar, added chopped pecans, and cooked muffins 16 minutes.

Except for my brother, my family cannot drink a lot of eggnog. This is a great way to use it up. I used about 3/4 teaspoon nutmeg and it gave it a very light taste. I think next time I will try a little more nutmeg as I like a little more flavor to it. But it was a very tasty muffin and not overly sweet.

I made this recipe as a bread, and not a muffin. I followed the ingredients as directed, poured the mixture into a greased loaf pan and baked it at 400 degrees for about 40-45 minutes. I mixed in 1/2 cup crushed pecans. The top of the loaf came out nicely browned on top and moist in the middle. I also used 1 tsp nutmeg; the flavor tasted wonderfully of a sweet spice. It was great served warm with some butter spread on a slice. Thanks, Dorel!

I did not taste the eggnog at all. Being a big eggnog fan, that part was a disappointment. I made 6 very large size muffins instead of the regular size 12 and did not use muffin liners. The result was a beautiful and professional looking muffin. They were nicely browned all over, crunchy on top and overall a good muffin.

Bought a different brand of eggnog than I usually do and it was aweful! So what to do with a nearly full liter of eggnog that no one would drink? I saw this recipe and decided to give it a try. I like the flavour of these muffins. My two boys did not but then they don't like eggnog anyway. I made mini-muffins and filled the cups almost to the brim. Got 31 minis and they took about 12 minutes to bake in my oven. I also used paper muffin pan liners and found that the muffins seem to stick to the paper quite badly so next time I will just grease the pan.