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Cranberry Muffins with Walnut-Thyme Streusel

A friend of mine gave me a great recipe for blueberry muffins. I wanted to make a batch, but I didn’t have any blueberries! So I substituted the dried cranberries and played around with the other ingredients until I came up with these tender bites. —Bridget M. Klusman, Otsego, Michigan

24 ServingsPrep: 20 min. Bake: 15 min. + cooling

Ingredients

2-1/2 cups all-purpose flour
2 cups old-fashioned oats
1/2 cup packed brown sugar
3 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 egg
2 cups (16 ounces) plain yogurt
1/2 cup butter, melted
1-1/3 cups dried cranberries
3 teaspoons vanilla extract
STREUSEL:
1/4 cup all-purpose flour
1/4 cup old-fashioned oats
1/4 cup brown sugar
1/4 cup finely chopped walnuts, toasted
1/4 teaspoon dried thyme
1/4 cup cold butter

Directions

In a large bowl, combine the first six ingredients. In another bowl,
combine the egg, yogurt, butter and vanilla. Stir into dry
ingredients just until moistened. Fold in cranberries. Fill greased

2 of 2

Cranberry Muffins with Walnut-Thyme Streusel (continued)

Directions (continued)

muffin cups three-fourths full.
Combine the flour, oats, brown sugar, walnuts and thyme; cut in
butter until crumbly. Sprinkle over tops.
Bake at 400° for 18-20 minutes or until a toothpick inserted in
muffin comes out clean. Cool for 5 minutes before removing from pans
to wire racks. Serve warm. Yield: 2 dozen.

Nutrition Facts: 1 muffin equals 202 calories, 8 g fat (4 g saturated fat), 27 mg cholesterol, 183 mg sodium, 30 g carbohydrate, 2 g fiber, 4 g protein.