Rum Cake Donut Muffins... YUM!

I have been trying to think of things to make this Christmas. I like to play with recipes and make things yummier and healthier. 

Someone I used to work with made Rum Balls every year. They were so good and made everyone at work so happy. 

But I also love muffins. Especially muffins that taste like donuts. Donut Muffins. Mmmmmm

And then there is eggnog. You have to have eggnog this time of year. But I am not a huge fan of drinking it. I love the idea of eggnog and the flavor but I don't like drinking thick cream, even if it is the yummy goodness of eggnog. 

So I mixed them all together and made a really yummy, really moist, Donut Muffin Rum Ball. Rum Ball Muffin? Mini Rum Cake? 

Whatever you want to call them, they are fabulous! Use a mini muffin pan. I recommend the Wilton one.  Use a little coconut spray to oil the pan and the muffins fall right out.

Rum Cake Doughnut Muffins (makes 32)
1 cup organic unbleached white flour
¾ cup oat flour
1-½ teaspoon baking powder
½ teaspoon salt
½ teaspoon nutmeg
¾ teaspoon cinnamon

⅓ cup coconut oil
¾ cup organic evaporated cane juice (organic sugar)
1 egg
½ cup eggnog (or coconut, almond, cow milk)
1/4 cup rum

Preheat the oven to 350º. Whisk together the flour, baking powder, salt, nutmeg, and cinnamon.

In a separate bowl, add coconut oil, sugar, egg, and eggnog. Mix to combine. Add the rum and mix again until thoroughly blended.

Add dry ingredients to wet ingredients and stir only to combine.

Coat your muffin pan with a little coconut oil cooking spray and scoop the batter evenly among the cups. I filled a 24 muffin tin and had enough for another 8.

Bake at 350 degrees for 8-12 minutes. Tops should be lightly browned and muffin should spring back when you lightly touch the top.

Let the muffins cool for about 10 minutes in the pan. Remove from pan and allow them to cool another half hour or so. 

Turn the Doughnut Muffin into a Rum Cake Ball

Ingredients:
1/2 cup light rum
3 cups powdered sugar

Pour the rum into a bowl and the powdered sugar into a bag. Quickly roll the muffins in the rum and then drop into the bag of sugar. You can do about 5 at a time in the sugar. Seal the bag and shake or roll the muffins and sugar around in the bag to coat. 

Tap off the excess powdered sugar and you are ready to eat! 

Tip and warning: These muffins can soak up a LOT of rum! They are like little sponges. I recommend you coat one muffin and taste it. I know, it's a tough task but someone has to do it! The first ones I made were really strong. Too strong. Even my husband said so. So I rolled them in the rum much faster for the remaining muffins so they wouldn't soak up so much rum.

I put some in cute little holiday ramekins for gifts for my co-workers and I left the remaining in the bag of powdered sugar for us at home.

These are the best, yummy, rum-cake-ball-donut-muffins! I dare you to try to eat just one! 

Another warning: Writing blog entries while eating powdered sugar covered Rum Cake Donut Muffins will make your keyboard a sweet, sticky, mess. 

Enjoy!
Laureen