Creamy, eggy, buttery rich, custard-like quick bread with nutmeg, liquor and holiday essence. Muffin Madness #8!
Eggnog Tea Bread
The days are short, the nights are long and the chill has set in for the next six months. I don’t know about you, but I look forward to an afternoon hot tea and a yummy nibble late in the day.
Eggnog tea bread, with lots of eggy, custard-like richness, the spices of the holidays and a little boozy flavor (even though the alcohol is baked out), is what I look forward to with a hot cup of tea by 4:00!
Eggnog is one of those holiday cocktails that had great popularity back in the 50’s and 60’s but with the understanding of preventative health practices, no one wanted to sip on raw eggs as a holiday cocktail. Yuk!
But then… I came along and fixed that! I created a Deconstructed Cook Egg Eggnog that is too fabulous not to bring back the eggnog for holiday sips!
The milk and yolks get simmered to a healthy number. The egg whites get transformed into a meringue and placed on top of the eggnog drink (way healthier than whipped raw egg whites sitting on top raw egg yolks, don’t you think?)!
Way back in 2004, I created these eggnog muffins. It was my first attempt to actually enjoy the flavors I love in eggnog, but with cooked eggs.
Muffins, as you must know by now, are my answer to ‘anything you want to eat, crammed into a quick bread’!
These eggnog muffins are rich in eggs, butter, milk and nutmeg. Even a little oat bran in the dry ingredients to give the quick bread a lovely texture.
How To Make Eggnog Muffins and Tea Bread
First, you will need some eggnog. You can buy pre-made eggnog or make a lovely batch from scratch (my preference).
The eggnog already has eggs in it, but we will add a few more into this batter, which makes this quick bread, rich, dense and gently sweet yet eggy!
Muffins tins can be used for individual size portions or mini loaf tins can be used to make tea breads to be sliced and served at tea time.
A meringue can be placed on the top of the muffin, whipped cream or butter, or nothing at all!
- Oat bran
- Baking powder
- Baking soda
- Baking cups
- Muffin tin or mini-loaf tins
- Mixing bowl
- Toothpick or baking tester
- Small sauce pan
Welcome To Muffin Madness!
In my family, I have always been known as the muffin queen, simply because over the years I have created about 25 different muffin recipes, and still creating!
As a single mom of 4, during those insanely disjointed, hectic years of age 6 to 16, with school, hobbies, work and hormones, I needed a friend!
Muffins became my antidote to madness. My friend. How? I needed a quick, healthy and affordable breakfast, a to-go snack and I needed the kids to be able to help make them.
And so… I will be sharing one of my beloved muffin recipes with YOU each and every Friday for your weekend treats, or a batch to carry you through the busy week ahead! Yep! 52 Fridays!!
- Ginger Molasses
- Maple Pecan
- Pepper Bacon Corn Muffin
- Apples and Chocolate
- Pumpkin Maple
- Salt Caramel Apple
My Muffin Madness Cookbook
Now that I’ve got you thinking outside the box about muffins, are you ready to try other creative and delicious muffin recipes you won’t find anywhere else?
Hot off the press this year: My Muffin Madness Cookbook!
Eggnog Muffins and Eggnog Tea BreadCourse: Bread Muffins u0026amp; Crackers, Muffin MadnessCuisine: American
Creamy, eggy, buttery rich, custard-like quick bread with nutmeg, liquor and holiday essence.
Flour – 2 1/2 cups
Oat bran – 1/4 cup
Baking powder – 1 tbsp
Baking soda – 1/2 tsp
Salt – 1/2 tsp
Sugar – 1/2 cup
Butter – 8 tbsp, melted
Eggnog – 1 cup
Eggs – 2
Nutmeg – 1/4 tsp, more to sprinkle on top
- Preheat oven to 350
- Prepare muffin tins or mini loaves with non-stick spray, or baking paper cups.
- In a medium size mixing bowl, measure out the flour, oat bran, baking powder, baking soda, nutmeg and salt.
- In a larger mixing bowl, whisk the sugar and melted butter until lighter in color.
- Whisk in one egg at a time.
- Fold in the dry ingredients and eggnog, alternating between the two.
- Once the batter is creamy, place equal amounts into prepared muffin tins or mini-loaves. Sprinkle the tops with a bit of nutmeg.
- Bake until toothpick comes out clean. About 25 minutes.