Cranberry Eggnog Muffins
In a large bowl, stir together flour, 1 cup sugar, baking powder, and salt; set aside.
In a separate bowl, beat eggs, eggnog, melted margarine, and almond extract. Add mixture, all at once, to dry ingredients. Stir just until moistened. Fold in cranberries.
Fill well-greased or sprayed muffin tins two-thirds full. Combine streusel topping ingredients, cutting in margarine until crumbly. Sprinkle on top of muffins.
Bake in preheated 400-degree oven for 20 to 25 minutes or until muffins test done. Cool in tins for 5 minutes; remove to wire rack.
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