2-1/4 c. all purpose flour

1 c. sugar plus 2 Tbsp.

1 Tbsp. baking powder

1/2 tsp. salt

2 eggs

1/2 c. eggnog

1/3 c. butter, melted

1 tsp. almond extract

1 c. fresh cranberries, coarsely chopped

Streusel topping:

1/2 c. sugar

1/2 c. all purpose flour

1/4 c. butter, melted

1/2 c. pecans, chopped

In a large bowl, stir together flour, 1 c. sugar, baking powder and salt. Set aside. Combine remaining sugar with cranberries. In a small bowl, beat eggs, eggnog, margarine and almond extract. Add mixture, all at once, to dry ingredients. Stir just until moistened. Fold in cranberries. Fill well-greased muffin tins two-thirds full. Combine topping ingredients, and sprinkle on top of muffins. Bake at 400 degrees Fahrenheit for 20-25 minutes. Yield 18 muffins.

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