Eggnog Muffins/Bread

2 1/4  cups  all-purpose flour
1  cup  sugar
2  teaspoons  baking powder
1/2  teaspoon  ground nutmeg
2    eggs, lightly beaten
1  cup  dairy eggnog
1/2  cup  butter, melted
1  teaspoon  vanilla
1/2  teaspoon  rum extract
    Nutmeg-Streusel Topping
Directions Preheat oven to 375°F. Grease the cups of two 6-cup foil muffin pans or line with paper bake cups; set aside. In a bowl, combine flour, sugar, baking powder, and nutmeg. Make a well in center of flour mixture; set aside.

In another bowl, combine eggs, eggnog, melted butter, vanilla, and rum extract. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy.) Spoon batter into prepared muffin cups, filling each two-thirds full. Sprinkle with Nutmeg-Streusel Topping.

Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in pans on a wire rack for 5 minutes. Remove from pans; cool completely. Wash and dry the foil muffin pans. Return muffins to muffin pans. Cover with plastic wrap.

Nutmeg-Streusel Topping: In a bowl, combine 1/3 cup all-purpose flour, 1/3 cup sugar, and 1/2 teaspoon ground nutmeg. Using a pastry blender, cut in 2 tablespoons butter until the mixture resembles coarse crumbs.

I made a bread and cooked it at 350 degrees for 65 minutes