What’s Next on my Plate:

Hawaiian Mahi Mahi rolls stuffed with mango and macadamia nut stuffing

Æbelskiver (Danish Filled Pancakes)

Chicken Canzanese with Polenta Cakes

Lillet Poached Pears with Thyme & Pepper

Triple Lemon Baked Doughnuts

Hasenpfeffer
(German Braised Rabbit Stew)

Pesto Goat Cheese Chicken Cordon Bleu

Cranberry Muffins with Almond Streusel Topping

Oct 22nd, 2011 by Kat | 0

Ingredients
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup butter, melted and cooled slightly
1 egg, lightly beaten
2/3 cup milk
1 1/2 cups fresh cranberries, roughly chopped
1 tablespoon orange zest

For the streusel topping
1/2 cup sugar
1/4 cup all-purpose flour
1/4 cup almond meal
1/4 cup butter, cubed
1/2 teaspoon freshly grated nutmeg

Directions
Preheat oven to 400F. Grease muffin cups or line with muffin liners.

Combine flour, sugar, salt and baking powder in one bowl. In another small bowl, combine melted butter, milk and egg. Mix this with flour mixture. Fold in chopped cranberries and orange zest. Fill muffin cups almost to the top, and sprinkle with streusel topping mixture.

To make streusel topping: Mix together sugar, flour, almond meal, butter, and nutmeg. Mix with fork until it looks like coarse sand. Sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until a toothpick come out clean and they are a golden brown.

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