Ingredients

• 2-1/2 cups Organic Unbleached White All-Purpose Flour
• 3/4 cup Evaporated Cane Sugar
• 2 tsp Baking Powder
• 1/2 tsp Sea Salt
• 1/2 tsp Nutmeg
• 1 Egg
• 1/3 cup Safflower Oil
• 1 cup Eggnog
• 2 tsp Vanilla Extract
• 1-1/2 cups Cranberries (fresh or frozen)

• 1/2 cup Organic Quick Cooking Rolled Oats
• 2 Tbsp Unsalted Butter melted
• 1/2 cup Sugar

Instructions

1. Preheat oven to 350°F. Grease a muffin pan or line with paper liners.
2. Combine dry ingredients in a medium bowl and set aside. Mix together eggs, vanilla, oil and eggnog.
3. Mix dry ingredients into wet, folding in cranberries at the end. DO NOT OVER BEAT.
4. Portion into prepared muffin cups.

1. Combine oats, melted butter and sugar until chunky. Sprinkle evenly over muffins.
2. Bake for 25 minutes, checking to see if a toothpick comes out clean. It may take up to 30 minutes.
   
   
   
   Yield 12 muffins.