Streusel Cranberry Oat Muffins |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 24 |
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Have a healthy appetite for a snack? Try these muffins with the zest of tart cranberries. The streusel topping sweetens them up just a bit, adding nice balance. Ingredients:
1-1/2 cups old-fashioned oats |
1 cup king arthur unbleached all-purpose flour |
1 cup king arthur premium 100% whole wheat flour |
1/2 cup packed brown sugar |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
2 eggs |
1-1/2 cups (12 ounces) plain yogurt |
1/2 cup canola oil |
1/4 cup honey |
1 teaspoon vanilla extract |
2 cups fresh or frozen cranberries, thawed |
1/2 cup chopped walnuts or pecans, optional |
streusel: |
1/3 cup packed brown sugar |
1/4 cup king arthur unbleached all-purpose flour |
2 teaspoons ground cinnamon |
2 tablespoons cold butter |
Directions:
1. In a large bowl, combine the first eight ingredients. In a small bowl, whisk the eggs, yogurt, oil, honey and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries and nuts if desired.
2. Fill greased or paper-lined muffin cups three-fourths full. For streusel, in a small bowl, combine the brown sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over tops. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 2 dozen.
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