Prepare muffin tins with non-stick spray, or baking paper cups.
In a medium size mixing bowl, measure out the flour, oat bran, baking powder, baking soda, nutmeg and salt.
In a larger mixing bowl, whisk the sugar and melted butter until lighter in color.
Whisk in one egg at a time.
Fold in the dry ingredients and eggnog, alternating between the two.
Once the batter is creamy, place equal amounts into prepared muffin tins or mini-loaves. Sprinkle the tops with a bit of nutmeg.
Bake until toothpick comes out clean. About 25 minutes.
Meringue Tops
While the muffins bake, make the meringues simply by whipping the 2 egg whites with powdered sugar until firm. Place small dollops (size of a quarter), on a parchment paper lined sheet pan or silicone baking sheet, pop in the oven while the muffins bake. Remove from the oven when the tops start to golden in color, keeping an eye on them not to burn, about 5-minutes.