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recipe_513

Cranberry Almond Crumb Muffins

Prep Time:
15 minutes

Cook Time:
18 to 20 minutes

Servings:
12 muffins

Prep Time:
15 minutes

Cook Time:
18 to 20 minutes

Servings:
12 muffins

Cranberry Almond Crumb Muffins

INGREDIENTS

Cranberry Almond Crumb Muffins

  • Muffins
  • 2 C. (500 mL) all-purpose flour
  • 1/4 C. (50 mL) sugar
  • 1 Tbsp. (15 mL) baking powder
  • 1/2 tsp. (2 mL) salt
  • 1 large egg, lightly beaten
  • 1/4 C. (50 mL) Crisco® Pure Vegetable Oil
  • 3/4 C. (175 mL) milk
  • 1/4 C. (50 mL) orange juice
  • 1/2 tsp. (125 mL) grated orange peel
  • 1 C. (250 mL) chopped fresh cranberries mixed with 2 Tbsp. (30 mL) sugar
  • Topping
  • 1/4 C. (50 mL) sliced almonds
  • 1/4 C. (50 mL) sugar
  • 1 tsp. (5 mL) ground Saigon cinnamon
  • 1 Tbsp. (15 mL) oatmeal, old-fashioned
  • 1 Tbsp. (15 mL) butter

DIRECTIONS

  1. Heat oven to 400ºF (200ºC). Grease or line with paper baking C. 12 medium muffin cups. Set aside.
  2. Muffins: In a large bowl, combine flour, sugar, baking powder and salt. In a separate bowl, combine egg, vegetable oil, milk, orange juice and orange peel; mix well. Add egg mixture all at once to the dry ingredients, stirring just until moistened. Stir in cranberries. Divide batter evenly into prepared muffin pan cups.
  3. Topping: Combine almonds, sugar, Ground Saigon Cinnamon and oatmeal in bowl; add butter. With fingers, mix well until any large clumps are worked out. Sprinkle mixture over muffins. Bake for 18 to 20 minutes or until a wooden pick inserted in centre of muffins comes out clean. Cool on rack for 10 minutes before removing. Serve warm or at room temperature.