Tuesday, November 13, 2007

Cran-Orange Streusel Muffins

This is recipe is from Light & Tasty - Dec./Jan. '07. I changed a few things to make it work for us.

1/4 c. butter, softened
1/2 c. sugar
1 egg
1 c. milk
1/4 c. oil
1/2 tsp. vanilla extract
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. fresh or frozen cranberries, chopped
2 1/2 tsp. grated orange peel

Streusel topping:
2 Tb. flour
2 Tb. brown sugar
1/4 tsp. cinnamon
2 Tb. cold butter

Beat butter and sugar until crumbly, about 2 min. Add egg; mix well. Beat in milk, oil, and vanilla. Combine the flour, baking powder, and salt. Stir into butter mixture just until moistened. Fold in cranberries and orange peel.

Fill greased muffin cups (or use papers) 3/4 full. Combine the topping ingredients and then cut in the butter. Sprinkle over batter.

Bake at 400 degrees for 18-22 minutes or until a toothpick comes out clean. Cool for 5 min.

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