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Eggnog- Cranberry Muffins

 

Great holiday breakfast muffin...
 

 

 

MUFFINS:

 

2¼ cups 

 

all-purpose flour

 

1 Tbs 

 

baking powder

 

1 cup 

 

granulated sugar

 

2 large 

 

eggs

 

¾ cup 

 

eggnog

 

1/3 cup 

 

melted butter

 

1 tsp 

 

almond extract

 

1 cup 

 

coarsely chopped frozen cranberries

 

2 Tbs 

 

granulated sugar
 

 

 

 

STREUSEL TOPPING:

 

½ cup 

 

granulated sugar

 

½ cup 

 

all-purpose flour

 

¼ cup 

 

butter

 

½ cup 

 

chopped pecans

 

 

1

Preheat oven to 400°F. Grease 18 muffin cups.

2

In a medium bowl, whisk together flour and baking powder; set aside.

3

In a large bowl, mix eggs, sugar, eggnog, butter and almond extract. Mix in dry ingredients just until combined. Toss cranberries with 2 T. sugar and then stir into batter.

4

Prepare streusel topping: Combine topping ingredients using a pastry cutter (or two knives) until crumbly.

5

Fill prepared muffin cups two-thirds full. Top with streusel topping. Bake 20 to 25 minutes, or until muffins test done with a toothpick inserted in the center coming out clean.

 

Yield: 18 muffins

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