Eggnog Muffins

the "virtuous" version from "at the baker's bench" - http://www.atthebakersbench.com/2009/01/eggnog-muffins-healthy-edition.html

• Ready In: 40 mins
• Serves: 12
• Yields: 12 regular-sized muffins

Ingredients

• 2  cups unbleached all-purpose flour
• 1⁄2 cup quick-cooking oats (not instant)
• 1⁄2 cup sugar
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 1 1⁄2 cups  eggnog (can use light eggnog)
• 1⁄3 cup  oil or 1⁄3 cup  melted butter, cooled
• 1  large egg, beaten
• 1  teaspoon pure vanilla extract
• 1⁄2 teaspoon  freshly ground nutmeg
• 1⁄4 teaspoon ground cinnamon
•  cinnamon and sugar (for sprinkling)

Directions

1. Preheat oven to 400 degrees F. Grease 12 regular muffin cups or 6 jumbo.
2. Place flour, oats, sugar, baking powder, and salt in a large mixing bowl. Use a whisk to combine the dry ingredients.
3. In a small mixing bowl, whisk together the eggnog, oil, egg, vanilla extract, nutmeg, and cinnamon.
4. Pour the wet ingredients into the dry ingredients and stir just until the dry ingredients are moistened. Do not overmix or your muffins won't rise properly.
5. Spoon the batter into the prepared muffin cups and sprinkle cinnamon-sugar over each. Bake in preheated over at 400 degrees F for 20 minutes, or until a toothpick inserted in the center comes out clean.