I was perusing Pinterest today as I usually do during my downtime when I came across a recipe for eggnog muffins. I became intrigued because as I do every year, I bought too much eggnog and have leftovers. I decided to take on the challenge of making them healthier and gluten free. Here is my adaption of the Eggnog muffin recipe.
Ingredients
1 cup quick oats
1 cup eggnog
1/2 cup brown rice flour
1/2 cup oat flour
1 teaspoon xantham gum
½ teaspoon baking powder
¾ teaspoons baking soda
¼ teaspoon salt
1/2 tsp ground nutmeg
2 eggs
1 teaspoon vanilla
1 tbsp rum
1/3 cup all natural applesauce
Instructions
Preheat oven to 400. Line a 12-cavity cupcake pan with paper liners. Sift together the oats, flours, baking powder, baking soda, salt, and nutmeg. In a separate bowl, mix applesauce and eggnog. Lightly beat the eggs. Stir the eggs into the eggnog mixture; mix in the vanilla and rum. Pour the eggnog mixture into the flour mixture and stir just until combined. Do not overmix. Divide the batter evenly among the prepared muffin cups. Bake for 15 to 20 minutes. Let cool for 5 minutes before turning them out onto a cooling rack.
Devour and Enjoy!!
Confections, Crafts, Couture 