Ingredients
- 2 cups dried cranberries, coarsely chopped
- 3/4 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
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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Cranberries and Almond Streusel Muffins