cocktail goodness + a recipe for eggnog coconut muffins
Step 1. Make a cocktail out of rum, eggnog, bourbon, and vanilla ice cream.
Step 2. Make Eggnog Coconut Muffins.
I love baking with eggnog. It pairs well with so many different flavours, and leaves my house smelling so good I could eat the walls {but I don’t because I have all of the delicious baked goods! See? See how that works?}. These muffins are soft, full of eggnoggy flavour {yep, eggnoggy is a word now}, and are not too sweet {see, that’s what separates a muffin from a cupcake. If they were sweeter, they’d be cupcakes, and then I’d have to eat them as dessert instead of breakfast, which I am certainly not willing to do.}. They also have a smidgen of coconut, which ever so slightly enhances the muffins’ texture.
The muffins are best eaten warm with butter, alongside a nice glass of eggnog. Or rum and eggnog – hey, I’m not judging {and I can say that because I’m doing just that right now}.
Now the big question is: what to do with the rest of the eggnog? What’s your favourite way to enjoy it?
Eggnog Coconut Muffins
Makes 12
Ingredients:
½ cup rolled oats {not quick-cooking}
1 ½ cups all-purpose flour
½ cup whole-wheat flour
½ cup spelt flour
½ cup unsweetened shredded coconut
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon nutmeg
½ teaspoon cinnamon
½ cup granulated sugar
¼ cup Greek yogurt
2 large eggs + 1 egg white
1 tablespoon rum {optional}
1 teaspoon pure vanilla extract
1 1/3 cups regular eggnog {not low-fat or fat-free}
Turbinado or coarse sugar, to finish
Instructions:
1. Preheat oven to 400 degrees Fahrenheit and line a 12-cup muffin tin with paper liners.
2. Whisk oats, flours, shredded coconut, baking powder, baking soda, salt, nutmeg, and cinnamon in a large bowl. Make a well in the centre of the mixture.
3. Whisk sugar, Greek yogurt, eggs and egg white, rum, and vanilla in another bowl. Add eggnog and whisk enough just to combine. Pour the liquid mixture into the well in the centre of the dry ingredients and stir just enough to combine – do not over mix.
4. Spoon the batter into the paper liners and sprinkle with turbinado or coarse sugar. Bake in the preheated oven for 18-20 minutes, or until they are golden-brown and a toothpick inserted in the centre of a large muffin comes out clean. Cool in the muffin tin for a few minutes, and then transfer to a wire rack to cool completely before storing in an airtight container for up to 5 days.
