Carrot Cranberry Oat Muffins

These muffins would be great to make ahead and grab as you're going out the door on a rushed Monday (for example!) morning.

3 tablespoons melted butter
1 1/2 cups all-purpose flour
1/2 cup rolled oats, plus more for topping
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon shaved nutmeg
3 teaspoons baking powder
1 egg
1 cup milk
1 cup grated carrot
1 cup sweetened, dried cranberries

Preheat the oven to 400 degrees F. Line a muffin tin with paper cups.

Whisk the flour, oats, sugar, salt, and spices together in a mixing bowl. In a smaller bowl, beat together the egg, milk and melted butter. Pour the wet ingredients into the dry ingredients and fold until just combined. Fold in the carrots and cranberries.

Spoon the batter into muffin tins, and sprinkle each with some additional rolled oats. Bake for 20-25 minutes or until a toothpick inserted into the center of one of them comes out clean.