This muffin recipe is great for a holiday breakfast, brunch, or snack, and it also comes in handy if any of you happen to have eggnog left over after the holidays. I always buy eggnog every year—it doesn’t seem like the holidays without it—but I always end up with extra. And it’s so rich, you can’t really drink a lot of it. So baking with it seems like the perfect way to finish using it up.
Here’s an easy way to make oatmeal a little more exciting…it’s called Cranberry-Pecan Oatmeal! I used old-fashioned oats, but you could use quick oats or instant oatmeal…whatever you like making best (just adjust the cooking time for the quick or instant oats, which will be less). The dried cranberries add some sweetness and the chopped pecans add a nice crunchiness!