Times like these where the whole plane of existence is out of whack and seemingly against the flow are ones where one may be tempted to turn to the drink. Well, I turned to the drink in my very own way. Sticking my head into the fridge, I rummaged around and came up with a half-full 2L carton of egg nog that was one day from expiry. Shaking it up, I grabbed a glass and poured a frosty, full one.
Then I dumped it into a bowl of muffin batter.
Come on, you didn't think I'd drink that stuff, did you? I've never liked egg nog. That's my mom and Andrew's thing. Nah, I prefer to de-stress in a way that makes everyone elses waistlines expand... and that would be in the kitchen with the weapons known as ovens and mixing bowls.
These muffins are really in no way shape or form any good for those of you with New Years resolutions to lose weight - with egg nog (the real good cartoned stuff, too: full of sugar, rich milk and egg yolks of course!), a good dose of sugar and canola oil, they probably won't be on regular rotation anytime soon. I did try to make it a little less of a diet blunder and added dried cranberries and some spelt flour to the mix.
Many thanks to Qtpie at Grouprecipes for the base of this recipe... I can't wait to hear what the tasters think at Exxon! Next year I'll play with the idea of an orange glaze...
Cranberry Nog Muffins
1 cup flour
1 cup spelt flour
1/2 cup sugar
1 tsp pumpkin pie spice
1 tbsp baking powder
1 1/4 cups eggnog
1/3 cup oil
1 tsp vanilla
1/4 cup dried cranberries
- Preheat oven to 400F. Line 12 muffin cups with liners, or grease.
- Combine flours, sugar, pie spice and baking powder. Set aside.
- Combine wet ingredients in a large bowl.
- Add dry ingredients and mix until just moistened. Fold in cranberries.
- Bake 15 minutes or until tests done.
- Remove immediately to wire racks and cool completely.
Amount Per Serving
Total Fat: 8.6 g
Cholesterol: 30.1 mg
Sodium: 27.8 mg
Total Carbs: 29.7 g
Dietary Fiber: 1.6 g
Protein: 4.0 g