Cranberry Crumble Muffins

By jeenikeen

Ingredients

• Crumble:
• 1 1/2 cups (375 mL) all-purpose flour
• 1 cup (250 mL) whole wheat flour
• 2 tsp (10 mL) baking powder
• 1 tsp (5 mL) ground cinnamon
• 1/4 tsp (1 mL) each, baking soda and salt
• 3/4 cup (175 mL) packed brown sugar
• 1 egg
• 1 1/4 cups (300 mL) milk
• 1/4 cup (60 mL) plain yogurt (not fat-free)
• 1/4 cup (60 mL) butter, melted
• 2 cups (500 mL) fresh or frozen cranberries
• 1/3 cup (75 mL) quick-cooking rolled oats
• 1/4 cup (60 mL) packed brown sugar
• 1 tsp (5 mL) ground cinnamon
• 1 tbsp (15 mL) butter, melted

Preparation

Step 1

Preheat oven to 375°F (190°C). Butter a 12-cup nonstick muffin pan or line with paper liners.

Crumble: In a small bowl, combine oats, sugar, cinnamon and butter; set aside.

In a large bowl, combine all-purpose and whole wheat flour, baking powder, cinnamon, baking soda and salt. In another bowl, whisk together sugar, egg, milk, yogurt and butter until blended. Pour over dry ingredients and sprinkle with cranberries; stir just until moistened.

Spoon into prepared muffin pan; sprinkle tops with crumble. Bake for about 25 min or until tops are firm to the touch. Let cool in pan for 5 min. Transfer to rack to cool completely.

Variations: Add 1/2 cup chopped toasted almonds with cranberries.