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Cranberries and Almond Streusel Muffins Recipe | |
American Bread | |
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Ingredients:
2 cups dried cranberries, coarsely chopped3/4 cup + 2 Tbsp.sugar, divided 2 cupswhole wheat pastry flour 2 tsp.baking powder 1/2 tsp.salt 1/2 cupbutter, softened 3/4 cuporange juice 1egg 1/2 cupsour cream 1 tsp.almond extract
Directions:
Preheat oven to 375F. Coat muffin tin with nonstick cooking spray. In a small bowl, combine dried cranberries and 2 tablespoons sugar; toss and set aside. In a large bowl, combine flour, 3/4 cup sugar, baking powder and salt; mix well. Stir in butter until mixture is crumbly. Stir in orange juice, egg, sour cream and extract; mix well. Fold in Just Cranberries mixture. Spoon batter equally in muffin cups; top with Almond Streusel (recipe below). Bake for 25-35 minutes or until golden and brown and spring back when lightly pressed with fingertip. Cool for 10 minutes in pan and then remove.Almond Streusel Topping: In small processor, finely chop 3/4 cup almonds. Add 1/4 cup whole wheat pastry flour, 1/2 tsp. cinnamon, 4 Tbsp. brown sugar and 4 Tbsp. soft butter. Mix until crumbly | |