MUFFIN OF THE MONTH- Eggnog Cranberry

Christmas time for me is all about eggnog, so needless to say these are a staple in our house at this time of year. I hope they become one of your families Christmas traditions too. They make a quick breakfast or a healthy snack. I make them so often I can do it with my eyes closed! I even sometimes prep the dry and wet ingredients the night before...stir them together in the morning and pop them in the oven to bake while I'm showering. Easy Peasy!

2 1/2c      flour

1/2          sugar

2tsp        baking powder

1tsp         baking soda

1/2tsp      salt

1/4tsp      cinnamon

pinch       fresh ground nutmeg

1c             fresh or frozen cranberries

2            eggs

2- 1/4c    eggnog  

1tbsp      vanilla

1/4c        melted butter    

Preheat oven to 375. 

In a large bowl combine the dry ingredients. In a separate bowl beat the eggs until frothy, then add the remaining wet ingredients. Add the wet ingredients to the dry and stir just enough to moisten. Too much mixing makes a tuff muffin. Fill lined muffin cups 3/4 full (I use a large icecream scoop) and bake for 20-25 minutes or until slightly golden.

TIP- If I happen to have crystalline sugar in the house I'll sprinkle a bit on the of the muffins before baking. They really look quite festive that way!

*If for some reason your muffin mix seems a little dry and stiff feel free to stir in a splash more liquid. Conversley if it ends up a little wet, add a sprinkle more flour. We've always been told baking is an exact science and for many recipes it is, but...I'll never post a recipe like that! All my recipes allow room for a little creative licence and a few corrective measures. So forget what momma always told you lol!

- This recipe is easily made gluten free by simply swapping out the flour with a gluten free version such as Robin Hood or my favourite flour blend. You can also make this vegan easily by using an egg replacer. There is also vegan eggnog and vegan butter available.

Makes 12.