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Eggnog and Walnut Breakfast Muffins

  • Yields approx. 15 large muffins
  • 4 ½ Cups All Purpose Flour
  • 1 ½ Cups sugar
  • 1/4 tsp. salt
  • 1 cup toasted and chopped walnuts
  • ½ Tbs. nutmeg
  • 1 tsp. cinnamon
  • ¼ tsp. clove
  • ½ tsp. ground ginger
  • 1/2# cold butter cut into ¼” pieces
  • 2 whole eggs
  • 1 Cup cold eggnog an
  • ¾ Cup sour cream

In a large bowl mix the dry ingr. and spices

Cut in the butter and keep it intact.

In another bowl mix the wet and add to the dry. Combine thoroughly and spoon into buttered muffin tins. Bake at 350 and add the streusel after 12 minutes continuing another 10 or so till a toothpick comes clean.

Streusel

  • 3 cups oatmeal
  • 1 cup packed brn. Sugar
  • 1# unsalted butter cut into ½ inch pieces
  • 1 tsp lemon zest

Mix in food processor and pulse in the butter

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