Eggnog Muffins With Eggnog Icing

• 2 cups Eggnog, Not Lite Or Lowfat
• 1-1/2 cup Flour, Unbromated And Unbleached
• 2-1/4 teaspoons Aluminum Free Baking Powder
• 3/4 teaspoons Celtic Sea Salt
• _____
• FOR THE ICING:
• 1/4 cups Powdered Sugar
• 1 Tablespoon Eggnog
• 1 dash Fresh Ground Nutmeg For Sprinkling

1. 1. In a medium bowl measure out the eggnog and briefly set aside.
2. 2. In a small mixing bowl whisk the flour, baking powder and salt.
3. 3. Add the flour mixture to the bowl of eggnog and whisk until well-blended, about 50 turns (yes I counted!).
4. 4. Scoop 2 cookie scoops into each regular-sized muffin liner or greased muffin tin.
5. 5. Bake in a 350-degree F oven for 13-16 minutes or until an inserted toothpick comes out clean. Let cool 10 minutes.
6. 6. For the icing, mix the powdered sugar and eggnog.
7. 7. Drizzle the muffins with eggnog icing and a sprinkling of fresh nutmeg over the slightly cooled muffins. (Note: Go easy on the nutmeg if you're not used to using it; it is strong. A little goes a long way.)

eggnog, flour, aluminum, salt, ubc, eggnog

Taken from tastykitchen.com/recipes/breads/eggnog-muffins-with-eggnog-icing/ (may not work)