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1/2		cup LAND O LAKES® Butter, softened
1		tablespoon powdered sugar
1/2		teaspoon ground cinnamon
1/4		teaspoon ground nutmeg

1		cup eggnog or LAND O LAKES™ Fat Free Half & Half
1/4		cup LAND O LAKES® Butter, melted
1		egg, slightly beaten
1		teaspoon rum extract
2		cups all-purpose flour
1/4		cup sugar
2		teaspoons baking powder
1/2		teaspoon salt
1		teaspoon ground nutmeg

1/4		cup sugar
1/2		teaspoon ground cinnamon
1/2		teaspoon ground nutmeg
1/4		cup LAND O LAKES® Butter, melted

Heat oven to 375°F. Combine all butter ingredients in small bowl. Beat at low speed, scraping bowl often, until creamy. Set aside.

Combine eggnog, 1/4 cup melted butter, egg and rum extract in large bowl. Add all remaining muffin ingredients; stir just until moistened.

Spoon batter into 12 greased or paper-lined (2 1/2-inch) muffin cups. Bake for 20 to 25 minutes or until light brown. Cool slightly; remove from pan.

Meanwhile, combine all topping ingredients except butter in small shallow bowl. Pour 1/4 cup melted butter into another small bowl. Dip tops of muffins in melted butter, then in topping mixture. Serve warm with spiced butter.

Recipe Tip
Mini-sized muffins are perfect for a breakfast buffet where you want to taste a little bit of everything. For mini muffins, prepare batter as directed above. Spoon batter into 36 greased or paper-lined (1 3/4-inch) mini muffin cups. Bake for 9 to 12 minutes. Continue as directed above.

Ingredient Substitution Index

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