These muffins combine cranberries with eggnog – two classic winter flavours.
Courtesy of Barbara Mayhew, myislandbistrokitchen.com, Charlottetown
Preheat oven to 450°F (230ºC). Grease muffin tin, including top of tin.
In small bowl, sprinkle chopped cranberries with 1½ tbsp sugar. Toss lightly to coat cranberries. Set aside.
In large bowl, combine all-purpose and whole-wheat flours, brown sugar, rolled oats, baking powder, baking soda, salt, cinnamon, nutmeg, allspice and orange rind. Mix well. Set aside.
In liquid measure, stir together egg, eggnog, oil, mashed banana, orange juice, maple syrup and vanilla. Whisk together.
Pour wet ingredients into well in centre of dry ingredients. Stir just until dry ingredients are barely incorporated. Do not overmix. Gently fold in the sugared cranberries.
Spoon batter into prepared muffin tin, filling almost to top. Sprinkle with streusel mixture.
Transfer muffins to oven and immediately reduce heat to 400ºF (200ºC). Bake 20 to 22 minutes, or until muffins are just firm to the touch and a cake tester inserted into the centre of a muffin comes out clean.
Let muffins rest in muffin tins for 5 minutes, then transfer to wire rack.
In medium bowl, combine flour, brown sugar and cinnamon.
Using a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in pecans. Set aside.