Cranberry Eggnog Muffins
- 2 ½ Bob’s Red Mill Organic Unbleached White Flour
- ¾ cup Evaporated Cane Sugar
- 2 tsp Baking Powder
- ½ tsp Sea Salt
- ½ tsp Nutmeg
- 1 Egg
- ⅓ cup Safflower Oil
- 1 cup Eggnog
- 2 tsp Vanilla
- 1-½ cups Fresh or Frozen Cranberries
Streusel (not pictured)
- ½ cup Quick Rolled Oats
- 2 Tbsp melted Butter
- ½ cup Sugar
Preheat oven to 375°F. Grease a muffin pan.
Mix together dry ingredients in a medium bowl and set aside.
Mix together Eggs, Vanilla, Oil, Eggnog.
Mix in dry ingredients, folding in cranberries at the end.
DO NOT OVER BEAT.
Spoon batter into a greased muffin tin or use paper liners. Then, combine streusel ingredients and sprinkle on top of each muffin.
Bake for 25 minutes, checking to see if a toothpick comes out clean. It may take up to 30 minutes.
YIELD: 12 muffins