CRANBERRY MAPLE MUFFINS

Photo by Cecelia H.
Adapted from oceanspray.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from oceanspray.com

Ingredients

  • TOPPING:

  • 1/4

    cup flour

  • 1

    tablespoon brown sugar

  • 1/2

    teaspoon cinnamon

  • 2

    tablespoons butter or margarine

  • 1/4

    cup quick or old-fashioned oats

  • BATTER:

  • 1 1/2

    cups flour

  • 1/4

    cup sugar

  • 1/4

    cup brown sugar

  • 2

    teaspoons baking powder

  • 1

    teaspoon cinnamon

  • 1/8

    teaspoon salt

  • 1/2

    cup milk

  • 1/2

    cup oil

  • 1

    egg

  • 1 1/2

    teaspoons maple extract

  • 1 1/4

    cups Ocean Spray® Fresh Cranberries, coarsely chopped

  • or Craisins

  • 1/2

    cup chopped walnuts

Directions

Preheat oven to 350ºF. Grease a 12-cup muffin tin. Combine flour, brown sugar, and cinnamon. Work butter into the dry ingredients with a pastry blender or fork until butter is the size of small peas. Stir in oats. Set aside. Combine dry ingredients in a medium mixing bowl. Combine milk, oil, egg and maple extract in a separate bowl. Add liquid ingredients to dry, mixing just until dry ingredients are moist. Stir in cranberries and walnuts. Fill each muffin cup 2/3 of the way full with batter. Sprinkle topping evenly over each muffin. Bake for 20-24 minutes or until golden brown. Cool 5 minutes in pan; remove to a wire rack to cool completely.

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