Eggnog Muffins

Preheat the oven to 180 °C. Grease the cavities of a muffin pan or insert paper baking cups. Place the flour in a large enough bowl and mix thoroughly with the baking soda, lemon zest, baking powder, nutmeg, almond kernels and raisins.

Lightly mix the eggs in another baking bowl. Then add the sugar, vanilla sugar, oil or butter, eggnog, rum and sour cream and mix well. Add the flour mixture to the egg mixture form and fold in briefly until the dry ingredients are wet.

Pour the batter into the wells of the muffin pan. Bake in the oven (center, convection oven 160 degrees) for 20-25 min. In the meantime, stir the powdered sugar with the eggnog to make a smooth glaze. Rest the muffins in the baking tray for 5-10 min. For the decoration, whisk the powdered sugar with the eggnog to a smooth cream. Dip the top half of the muffins in the powdered sugar glaze.

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