Wednesday, June 28, 2006
Cranberry Streusel Muffins
BECAUSE YOU DEMANDED IT!
You will need:
Oiled/ paper-lined or nonstick muffin pan
A couple of beers (or coffee, depending)
Oh yeah, and the following:
2 Cups Flour (I use whole wheat)
1 Tbsp. Baking Powder
1/4 tsp. Salt
Egg (or Egg substitute)
2/3 Cup Granulated Sugar
1/4 Cup Veg. Oil
1 Cup Milk (or Soy Milk for CL & KG!)
2 Tbsp. Grated Lemon/Orange Peel
1 & 1/2 Cups Fresh or Frozen Cranberries
1/4 Cup Brown Sugar
1 Tsp. Cinnamon
Combine flour, baking powder, salt and put to one side. In another large bowl, beat together egg, granulated sugar, oil, milk & lemon (or orange) peel. Combine flour mixture with egg mixture, then stir in the cranberries.
Scoop batter into 12 large non-stick, oiled or paper-lined muffin cups. Combine brown sugar & cinnamon. Sprinkle over the top of uncooked muffin goo. Bake in pre-heated 400 F (or 200 C) degree oven for 20-25 min.
These babies stick like there's no tomorrow. Be careful easing them out of the muffin pan. The sugar/cinnamon/gooey cranberry juice combines into an almost glue-like substance!
The muffins were so popular that out of a double batch, I only got to eat TWO. John got 3, my friends' children ate a bunch too. Thanks to *Mom* who introduced me to this deeelish recipe.