Ingredients:
2 2/3 cups all-purpose flour, divided
2 tsps. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 tsp. ground ginger
3/4 tsp. ground cinnamon, divided
1/4 tsp. ground cloves
3/4 cup dark brown sugar, divided
3/4 cup (11/2 sticks) butter, melted and divided
1 egg
1 egg yolk
1 cup Central Dairy milk
1/2 cup cranberry sauce
1/3 cup rolled oats
Directions:
Preheat oven to 375 degrees. Line the cups of a 12-cup muffin pan with paper liners. Stir together 1/2 cup dark brown sugar and melted butter. In a separate bowl, whisk together egg, egg yolk, and milk. Stir baking powder, baking soda, and salt into milk mixture, whisking until well combined. Stir in flour and butter mixture, stirring just until moistened. Fold in cranberry sauce. Fill muffin cups 2/3 to 3/4 of the way full. Stir together remaining melted butter, remaining brown sugar, remaining cinnamon, remaining flour, and oats. Top each muffin with a little of the mixture. Bake for approximately 20 minutes or until a wooden pick inserted in the center of one muffin comes out clean.
