Crumble-topped Cranberry Pecan Muffins |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 14 |
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These yummy muffins aren’t too sweet but have a really nice tartness from the cranberries in them. They’re really moist and store well and freeze well if you wanted to do so. They make a nice addition to your morning coffee-just right! Read more ! Ingredients:
streusal topping |
4tablespoons packed brown sugar |
2tablespoon original bisquick |
1/2 teaspoon cinnamon |
2 teaspoons corn oil margarine or butter |
muffin batter |
1/3 cup milk and 1/3 cup fat free evaporated milk |
2 eggs |
1 cup whole berry cranberry sauce |
4 cups original bisquick or heart healthy bisquick |
1/2 cup granulated sugar |
1 cup of pecan halves |
Directions:
1. 1. Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups, 2-1/2 x 1-1/4 inches or line with paper baking cups. (Or use silicone muffin cups like I do-and you don’t need to grease or flour or line & they just pop out amazingly!) Mix brown sugar and 1 tablespoon Bisquick; set aside.
2. 2. Stir milk, egg and cranberry sauce in medium bowl until well blended. Stir in 2 cups Bisquick and the granulated sugar just until moistened. Divide batter evenly among cups. (I use a stainless steel ice cream scoop that has a release lever on it & it works like a charm. It measures just the right amount for each muffin cup!)
3. Sprinkle with brown sugar cinnamon streusal topping.
4. 3. Top each muffin top with a perfect pecan half just because it looks nice!
5. 4. Bake about 18 minutes or until golden brown and done. Cool slightly; remove from pan to wire rack.
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