Our Veggie Kitchen

My wife and I both had holiday parties at work yesterday. I made a batch of Bacos-Bacon Dip for her potluck and mini loaves of eggnog bread for mine. She topped hers off with ginger cupcakes and lemon frosting. To be honest, I busted my knuckle up zesting 2 tablespoons of zest, but that's another story. Lets just say she owes me one. Her cupcakes will be on her blog (K's Mumbo Jumbo), along with her delicious Margarita Cupcakes form Thanksgiving. Yum.

And here is my eggnog bread. I posted this last year, so if you think you've seen this before, you're right. But here it is again.



Eggnog Muffins/Bread
8 tbs Earth Balance Margarine, softened
1 cup sugar
1 tsp vanilla extract
2 tbs rum (or 2 tsp rum extract)
1 cup Soy Egg Nog (or rice)
1 tbs Ener-G Egg Replacer
1/3 cup vegan sour cream
2 cups all purpose flour
2 tsp baking powder
1 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon

With a beater, cream the margarine with the sugar until fluffy. Combine the wet ingredients and whisk in the egg replacer powder. Blend the liquid and sour cream in with the margarine and sugar. Add the dry ingredients to the wet mix and blend until somewhat sticky (like a muffin or banana bread batter).

For Bread: Pour into a 9x5 loaf pan and bake at 350 degrees for about 1 hour, until a knife an be inserted and pulled out clean. Cool on a wire rack for 10 minutes and remove from the pan. For mini loaves, bake for about 45 minutes.

For Muffins: Spoon Batter into a muffin tin, fitted with muffin cups, about even with the tin. Bake at 375 degrees for about 30-35 minutes, until a knife can be inserted and pulled out clean. Cool on a wire rack for 10 minutes and remove from the pan.

12 Servings: 245 Cal (9g fat, 36g carbs, 3g protein)