CRANBERRY EGGNOG COFFEE CAKE MUFFINS

Cranberry Eggnog Coffee Cake Muffins image

Provided by Chrystal Cackler @journeyrock92

Categories Muffins

Number Of Ingredients 14

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1 cup(s) xylitol (or sugar)
2 large eggs
1/4 cup(s) vegetable oil
1 cup(s) eggnog
1/4 cup(s) maple syrup
1/4 cup(s) orange marmalade
2 teaspoon(s) vanilla extract
2 1/2 cup(s) white whole wheat flour
4 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1/2 teaspoon(s) ground cinnamon
1 cup(s) fresh cranberries, halved
1/2 cup(s) chopped walnuts
1 cup(s) granola

Steps:

Preheat oven to 425F. Lightly grease a 12cup muffin tin. Set aside. In a large bowl, whisk xylitol (or sugar) eggs, oil, eggnog, syrup, marmalade, and vanilla until smooth. In a separate large bowl, whisk flour, baking powder, salt, and cinnamon. Fold flour mixture into liquid, gently stirring until just combined (batter will be quite thick). Gently fold in cranberries and walnuts.
Fill prepared muffin cups to the brim with batter and smooth tops. Sprinkle granola over top, pressing granola lightly into batter to adhere.
ake muffins at 425F 5 minutes, then reduce heat to 375F and continue baking an additional 1215 minutes or until a toothpick comes out clean. Cool muffins in pan 5 minutes then transfer to a wire cooling rack to cool completely.