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Eggnog Muffins
Course:
Breakfast, brunch
Servings
:
24
muffins
Author
:
Lauren Kelly Nutrition
Ingredients
Muffins:
2 1/4
cup
whole wheat flour
1/2
cup
unrefined sugar
2
teaspoons
baking powder
1/2
teaspoon
nutmeg
1/2
teaspoon
cinnamon
1/2
cup
low fat plain Greek yogurt
1
cup
low fat egg nog
1
teaspoon
pure vanilla extract
1/2
cup
butter
melted
Glaze:
1/4
cup
powdered sugar
2
tablespoons
Greek yogurt
nutmeg for sprinkling on top
Instructions
Preheat oven to 375 degrees.
Gently grease
muffin tins
or line them with muffin cups.
In a
medium bowl
, mix together the flour, sugar, baking powder, nutmeg and cinnamon.
In a separate bowl, beat together the Greek yogurt, egg nog, vanilla and melted butter.
Add the wet ingredients to dry and stir to combine.
Pour batter into prepared muffin tins and bake for 25 minutes or until toothpick placed in the center of muffin comes out dry.
Allow to cool in muffin tins for a few minutes before placing on a wire rack.
Prepare glaze by mixing powdered sugar and Greek yogurt in a small bowl until smooth.
Pour glaze on top of each muffin. Gently sprinkle with nutmeg.
Store in an airtight container in the refrigerator for 3-4 days.