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Cran-Orange Streusel Muffins Recipe

Photo by: Taste of Home

In less than 45 minutes, you can have a dozen hot and flavorful muffins on the table. These come from Hannah Barringer of Loudon, Tennessee, and they're very easy to double, so make an extra batch for company!

This recipe is:

Healthy

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12 Servings
Prep: 20 min. Bake: 20 min.

Ingredients

1/4 cup butter, softened
1/2 cup sugar
1 egg
1 cup fat-free milk
1/4 cup unsweetened applesauce
1/2 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen cranberries, coarsely chopped
2-1/2 teaspoons grated orange peel
STREUSEL TOPPING:
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons cold butter

Directions

In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg; mix well. Beat in the milk, applesauce and vanilla. Combine the flour, baking powder and salt; stir into butter mixture just until moistened. Fold in cranberries and orange peel.
Coat muffin cups with cooking spray; fill three-fourths full with batter. For topping, combine the flour, brown sugar and cinnamon in a small bowl. Cut in butter until crumbly. Sprinkle over batter.
Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Nutrition Facts: 1 muffin equals 192 calories, 6 g fat (4 g saturated fat), 33 mg cholesterol, 240 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Cran-Orange Streusel Muffins published in Light & Tasty December/January 2008, p54

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