I love the smell and taste of eggnog, but actually drinking a whole glass of it is never as good as I think it will be, no matter how good it sounds when I succumb to Christmas cheer and buy a jug of it.
After some experimentation, I've realized that baking with eggnog is a perfect solution. It still tastes very Christmas-y and spicy without being SO rich and overwhelming.
These muffins are a variation on my Hubster's favorite banana muffins. I like to make them in a mini muffin pan at Christmas time, as they make great gifts or additions to party food.
1 3/4 cups flour (I use whole wheat)
1 tsp baking soda
1/4 tsp salt
1/4 tsp pumpkin pie spice
1/2 cup white sugar
2 ripe bananas
2 large eggs
1/2 cup eggnog
1 tsp vanilla extract
Preheat oven to 400. Mix dry ingredients together in a small bowl. (I don't use a mixer, mixing by hand is fine for this recipe.) Mash the bananas in a large bowl. Once they're well-smushed (very technical term) add the eggs, eggnog and extract and mix together. Add the dry ingredients and mix, but do not overstir! It's OK for the batter to be a little lumpy. The batter should be very wet, so if it seems too dry, add more eggnog, or if you don't like too much eggnog flavor, you can use milk.
Spoon batter into muffin tin and bake at 400 for 15-20 minutes.
I promise your house will smell scrumptious, and even non-eggnog peeps will like these muffins.
Photo Credit: Altadena.com -- it's my favorite eggnog.