Cranberry Walnut Streusel Muffins
|Fresh cranberries||1 Cup (16 tbs)|
|All purpose flour||1 Tablespoon|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||2 3⁄4 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Ground nutmeg||1 Teaspoon|
|Grated orange rind||1 Teaspoon|
|Egg||1 Large, lightly beaten|
|Milk||2⁄3 Cup (10.67 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Streusel topping||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Combine first 3 ingredients in a small bowl; set aside.
Combine 1 3/4 cups flour and next 5 ingredients in a large bowl; make a well in center of mixture.
Combine egg, milk, and oil; add to dry ingredients, stirring just until moistened.
Fold cranberry mixture and walnuts into batter.
Spoon batter into greased muffin pans, filling two-thirds full; sprinkle with Streusel Topping.
Bake at 400° for 18 to 20 minutes or until golden.
Cool in pans on a wire rack 5 minutes; remove from pans.