Holiday Eggnog Mini Muffins With Honey Cinnamon Butter

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, whisk together the flour, sugar, baking powder, salt, nutmeg and cinnamon.
  3. In a separate bowl, beat the egg and add in the eggnog, rum, vanilla and oil, beating well to combine.
  4. Stir into the dry ingredients just until moistened (do not over beat).
  5. Meanwhile soak the raisins in warmed, heated rum until plump (I heat the raisins & rum in the microwave until hot, then let sit for about 30 minutes or overnight).
  6. Fold in the plumped rum-soaked raisins and the pecans.
  7. Fill buttered or paper-lined muffin cups two-thirds full.
  8. Sprinkle muffin tops with the combined sugar-nutmeg topping mixture.
  9. Bake in preheated oven for 10 to 12 minutes (20 to 25 minutes for regular size muffins).
  10. Cool for 5 minutes before removing from pans to a wire rack.
  11. Makes about 32 mini muffins, or 16 regular muffins.
  12. To make honey cinnamon butter:.
  13. Combine butter, honey and cinnamon in a small mixing bowl; beat until smooth.
  14. Serve with muffins (also good with toast, bagels, French toast or pancakes).
  15. Refrigerate any leftovers.
  16. Yields 1 1/3 cups.

allpurpose, sugar, baking powder, salt, ground nutmeg, ground cinnamon, egg, eggnog, golden rum, vanilla, vegetable oil, golden raisin, heated rum, pecans, sugar, ground nutmeg, butter, honey, ground cinnamon

Taken from www.food.com/recipe/holiday-eggnog-mini-muffins-with-honey-cinnamon-butter-337716 (may not work)

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