Cranberry-orange Crunch Muffins

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1/4 cup vegetable oil
• 3/4 cup 1% low-fat milk
• 1/4 cup orange juice
• 1/8 teaspoon orange oil or 1/2 teaspoon grated orange peel
• 1 cup dried sweetened cranberries (chopped, for a slightly "tarter" muffin) or 1 cup fresh cranberries (chopped, for a slightly "tarter" muffin) or 1 cup frozen cranberries (chopped, for a slightly "tarter" muffin)
• 1/4 cup finely chopped walnuts or 1/4 cup pecans
• 1/4 cup brown sugar, firmly packed
• 1/2 teaspoon cinnamon

Recipe

• 1 batter: in a medium-sized mixing bowl, whisk together the flour, sugar, baking powder and salt, then toss the cranberries in the mix and stir to coat.
• 2 in a separate bowl, or in a large measuring cup, whisk together the egg, oil, milk, orange juice, and orange oil or peel. gently and thoroughly mix the wet ingredients into the dry ingredients.
• 3 using a muffin or cookie scoop, or a 1/4-cup measure, pour the batter into 12 lightly greased muffin cups, filling them about 3/4 full.
• 4 topping: combine all of the topping ingredients. sprinkle a scant 1 tablespoon of topping over the batter in each muffin cup.
• 5 baking: bake the muffins in a preheated 400°f oven for 20 minutes, or until they're nicely domed and a cake tester inserted into the center of one comes out clean.
• 6 remove the muffins from the oven, and run a knife around the edge of each one to separate it from the pan. carefully tilt each muffin in its cup so steam doesn't collect underneath as they cool. after about 5 minutes, transfer them to a rack to cool completely.