Cranberry-Eggnog Muffins

• Cooking spray
• 1 cup dried cranberries, roughly chopped
• 1/2 cup rum or apple juice
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 cup packed light brown sugar
• 1/2 teaspoon salt
• 1 stick unsalted butter, melted
• 1 1/2 cups eggnog
• 2 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1 1/2 sticks unsalted butter, melted
• 3/4 teaspoon salt
• 1 1/4 cups packed light brown sugar

1. Prepare the muffins: Preheat the oven to 375 degrees F. Mist a 12-cup muffin pan with cooking spray.
2. Warm the cranberries and rum in a small saucepan over medium heat, then remove from the heat and let steep 5 minutes.
3. Drain.
4. Whisk the flour, baking powder, brown sugar and salt in a medium bowl.
5. Whisk the butter, eggnog, eggs and vanilla in another bowl.
6. Gently fold into the flour mixture.
7. (The batter will be lumpy; do not overmix.)
8. Fold in the cranberries.
9. Divide the batter evenly among the muffin cups.
10. Make the topping: Mix the flour, cinnamon, nutmeg, butter, salt and brown sugar in a bowl with your fingertips until it looks like wet sand.
11. Sprinkle generously over the batter.
12. Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
13. Cool slightly in the pan, then carefully remove to a rack.
14. Photograph by Andrew Mccaul

cooking spray, cranberries, rum, flour, baking powder, brown sugar, salt, unsalted butter, eggnog, eggs, vanilla, flour, ground cinnamon, nutmeg, butter, salt, brown sugar

Taken from www.foodnetwork.com/recipes/food-network-kitchens/cranberry-eggnog-muffins-recipe.html (may not work)