Best Crumble Topped Cranberry Muffins Recipes

CRANBERRY ORANGE GRANOLA CRUMBLE TOPPED MUFFINS

Steps:

• Soak the cranberries in the juice overnight, I added the zest to the jar also.
• (one jar with a lid, I save a PB jar for this use) The next day-- preheat oven to 400 degrees F.
• Spray either 6 large muffin baking cup pan or 12 small muffin cups with cooking spray.
• Make the topping, combine flour, cinnamon and sugar, cutting in margarine until mixture resembles coarse crumbs and set aside.
• In a large bowl, mix together the granola, soaked canberries and juice and applesauce.
• Set aside for 5 minutes, or until cereal is softened.
• Once cereal is soft, add the oil and the vanilla, place the oil in the jar to remove all flavor if desired.
• Stir together flours, sugar, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside.
• Add the flour mixture to the cranberry mixture, stirring until combined, you will need to add the soy milk to make it not such a stiff dough, you may need up to 1/4 cup or more.
• Divide the mixture to muffin cups evenly.
• Sprinkle the muffins evenly with the topping.
• Bake for about 20 minutes, until golden and a toothpick inserted into the center of a muffin comes out clean.
• Place on cooling rack, cover with a tea towel for 5 minutes.
• After the five minutes, run a butter knife around the muffins, then remove very carefully, they are very soft and delicate.
• Cool completely, place in tupperware lined with a paper towel.
• Freeze after 1-2 days, wrapped in plastic wrap.
• Tip: If you have no fresh oranges, cranberry orange juice (Minute Maid, I think) is a wonderful substitute or even OJ prepared from concentrate, but I prefer fresh as I like the zest added to these.

CRUMBLE-TOPPED CRANBERRY MUFFINS

Steps:

• 1. Heat oven to 400°. Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 inches or line with paper baking cups. Mix brown sugar and 1 tablespoon Bisquick set aside.2. Stir milk, egg and cranberry sauce in medium bowl until well blended. Stir in 2 cups Bisquick and the granulated sugar just until moistened. Divide batter evenly among cups. Sprinkle with brown sugar mixture.3. Bake about 18 minutes or until golden brown. Cool slightly remove from pan to wire rack.HIGH ALTITUDE (3500 to 6500 feet): No changes.NUTRITION FACTS: 1 Muffin: Calories 125 (Calories from Fat 25) Fat 3g (Saturated 1g) Cholesterol 20mg Sodium 300mg Carbohydrate 22g (Dietary Fiber 0g) Protein 2g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 4% Iron 4% DIET EXCHANGES: 1 Starch 1/2 Fruit 1/2 FatBETTY'S TIP: For a simple twist to these easy muffins, try applesauce in place of the cranberry sauce.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.