Eggnog and Cranberry Muffins

Preheat the oven to 180ºC (350ºF) and spray a 12-count muffin tin with cooking spray. I use Wilton Bake Easy.

Place flour, baking powder, baking soda, salt, sugars, spices and cranberry halves into a large bowl. Stir until all of the cranberries are coated in flour. Set aside.

Place eggs, vanilla, melted butter and 1 cup eggnog into a jug and lightly beat with a fork, just until combined. Pour the wet ingredients into the dry and then gently stir, just until you can’t see any lumps of flour.

Divide the batter between the muffin wells, filling them level. I use a 2-tablespoon cookie scoop to ensure my muffins are even.

Bke for 15–20 minutes until risen, golden and an inserted skewer into the centre comes out clean. Leave to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Once cooled, spoon remaining eggnog over the top of each muffin, if desired. You can also sprinkle some extra nutmeg on top and some festive sprinkles if you want.

Eggnog and Cranberry Muffins will keep in an airtight container, at room temperature, for 4 days.