Recipe | Cranberry-Nut Muffins
As you may have read on facebook, we are out of cereal. My children think this is one of the biggest sins known to man, but I refuse to pay $4.59 for a box that will only last a day and a half. Frankly – $0.99 is a little too much for me right now.
So I have been channeling my inner Betty Crocker and baking away!! It’s been fun, but also challenging. A box of sugary cereal is tough to beat – and my kids are PICKY eaters.
Thankfully today the battle was won – I mean, who wouldn’t want a muffin with a streusel topping??
How to Make Cranberry-Nut Muffins
3 T all-purpose flour
4 t granulated sugar
1 T Brown Sugar, packed
2 T butter, cut into 1/2 inch pieces
1 1/2 cups all purpose flour
1 1/2 t baking powder
1 t salt
1/2 cup almond meal
1 cup, plus 1 T granulated sugar
2 large eggs
6 T butter, melted and cooled
1 1/2 cups dried cranberries or craisins
Adjust oven rack to upper-middle, heat oven to 425 degrees
Spray muffin tin with baking spray with flour or use cupcake liners, set aside.
How to prepare:
For the Muffins: Whisk flour, baking powder, 3/4 t salt in bowl; set aside
In mixing bowl or Kitchen Aid mixer mix Sugar and Almond meal. Whisk in eggs, butter, and milk until combined. Slowly add flour mixture until no streaks remain. Set aside and let sit while you make the streusel. (this will allow for batter to thicken)
For the Streusel: Process flour, granulated sugar, brown sugar, butter and salt in food processor until it resembles coarse sand. If you don’t have a food processor you can also use a pastry blender.
Let the batter sit for about 30 minutes and then use the rubber spatula to fold in cranberries. Use a large scoop spoon and divide batter equally among the 12 muffin cups. Evenly sprinkle streusel topping over the muffins. Bake until muffin tops are golden brown. About 15-20 min. Let cool and serve.
Next I am going to make some Hootenany’s!