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Ingredients:
2 1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
pinch fresh ground nutmeg
1 c. fresh or frozen cranberries
2 eggs
2 1/4 c. eggnog
1 tbsp. vanilla
1/4 c. melted butter
1/2 c. sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
pinch fresh ground nutmeg
1 c. fresh or frozen cranberries
2 eggs
2 1/4 c. eggnog
1 tbsp. vanilla
1/4 c. melted butter
Makes 12.
Directions:
Preheat oven to 375 degrees F.
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 tough muffin. Fill a lined muffin sheet 3/4 full in each cup (I use a large ice cream scoop), and bake for 20-25 minutes or until slightly golden.
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