Ingredients
-
-
2
-
1
-
2
-
1/4
-
2
-
1
-
-
3/4
-
1/2
-
-
-
-
-
Directions
Cranberry Streusel Muffins,I love cranberries! And now, we can get them all year-round! You can use fresh or frozen cranberries (and you don’t even need to thaw them!!). These are also wonderful with some chocolate chips added to the batter.,Yummy muffins and uses ingredients that you usually have on hand. used whole frozen cranberries without thawing or cutting and it turned out great. I even used a little more than 1 cup because I love the tang they lend to this. The topping is perfect to provide enough sweetness and crunch. I would have added a little lemon zest but I didn’t have any lemons but I bet that would give it a nice zing.,Very good muffins. I did add 1/2 teaspoon salt to the batter and that was just perfect. I barely had enough of the topping, so I would probably double it next time.
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Steps
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1
Done
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Preheat the Oven to 350f Spray a 12-Cup Muffin Pan With Pam. |
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2
Done
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Make Topping: in a Small Bowl, Stir Together Oats, Flour, Brown Sugar, Cinnamon, Oil and Water Until the Mixture Is Crumbly. Set Aside. |
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3
Done
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Make Muffins: in a Large Bowl and Using a Whisk or Electric Beaters, Combine Sugar, Milk, Oil, Egg and Vanilla. With a Wooden Spoon, Stir in the Cranberries. |
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4
Done
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in Another Bowl, Stir Together Flour and Baking Powder. With a Wooden Spoon, Stir the Mixture Into the Cranberry Mixture Just Until Everything Is Combined. Divide the Mixture Among the Prepared Muffin Cups. Sprinkle Topping Evenly Over Top. |
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5
Done
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Bake For 18 to 20 Minutes or Until a Tester Inserted Into the Middle of a Muffin Comes Out Dry. |
