Fruit and Nut Bran Muffins

In a large bowl, lightly beat the Eggland's Best Classic Eggs (2) . Stir in Raisin Bran Cereal (1 1/2 cups) , Almond Milk (1 1/2 cups) , Vegetable Oil (4 Tbsp) and Vanilla Extract (1 tsp) . Let stand 10 minutes; then stir to break up cereal.

Meanwhile, place Pecans (1 cup) on a baking sheet and toast them for 10 minutes, until crisp and fragrant. Remove from oven and roughly chop them. Set aside.

While pecans are toasting, peel the Granny Smith Apple (1) and dice it into very small pieces. Chop the Fresh Cranberries (1 cup) . When pecans are toasted, roughly chop them and add the nuts and chopped fruit into the cereal mix. Stir until blended.

In a medium bowl whisk together the All-Purpose Flour (2 1/2 cups) , Baking Powder (2 tsp) , Baking Soda (1/2 tsp) , Granulated Sugar (1 cup) , Ground Cardamom (1/2 tsp) , Ground Allspice (1/2 tsp) , Simply Organic Cinnamon, Ground (1 tsp) and Kosher Salt (1 tsp) .