Cranberry-Walnut Streusel Muffins
Serves: 12 Servings
 
Ingredients
  • 1 cup fresh cranberries
  • 1 tablespoon all-purpose flour
  • 1 tablespoon sugar
  • 1¾ cups all-purpose flour
  • 2¾ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup sugar
  • ½ teaspoon ground nutmeg
  • 1 teaspoon grated orange rind
  • 1 large egg, lightly beaten
  • ⅔ cup 1% milk
  • ⅓ cup canola oil
  • ½ cup chopped walnuts[fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"]Streusel Topping:
  • ⅓ cup firmly packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter
  • ¼ cup chopped walnuts
Instructions
  1. Combine first 3 ingredients in a small bowl; set aside.
  2. Combine 1¾ cups flour and next 5 ingredients in a large bowl.
  3. Combine egg, milk, and oil; add to dry ingredients, stirring just until moistened.
  4. Fold in cranberry mixture and walnuts into batter.
  5. Spoon batter into greased muffin pans, filling two-thirds full; sprinkle with Streusel Topping.
  6. Bake at 400 degrees for 18 to 20 minutes or until golden.
  7. Cool in pans on a wire rack 5 minutes; remove from pans.
Notes
Exchanges: 2.5 Fat; 2 Carbohydrate; 0.5 Protein
Nutrition Information
Serving Size: 1 muffin Calories: 260 Fat: 13 g Carbohydrates: 34 g Sodium: 240 mg Protein: 4 g Cholesterol: 20 mg
Recipe by JTA Wellness; San Antonio Dietitians at https://www.jtawellness.com/2011/11/cranberry-walnut-stru/