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      RECIPE TITLE "Dried Cranberry Crumble Muffins Recipe"
    Source: Albers®,
    Courtesy of:

    yields Makes 12 muffins.time--- difficultyeasy


    For the Crumble Topping:
    1/2 cup lightly packed brown sugar
    5 tablespoons unsalted butter, softened
    1 cup oats (not the quick cooking type)
    1 teaspoon cinnamon

    For the Muffins:
    5 tablespoons unsalted butter
    1 1/2 cups all-purpose flour
    1/3 cup sugar
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    1 1/2 cups milk
    1 egg
    1/2 cup dried cranberries
    1/2 cup fresh or frozen cranberries

    Another 250 Best Muffin Another 250 Best Muffin
    Start your day with Blueberry Breakfast Gems or have a wonderfully satisfying meal on the run with a Meal in a Minute Muffin. Recipes created for the microwave like Refrigerator Micro-Bran Muffins and the Specially for Kids chapter is designed for and with children in mind. Not only can kids make these recipes themselves with a little help from Mom or Dad, but each recipe is sure to appeal. Perfect for busy households, the Mix-A-Mix chapter enables you to prepare batter in advance which can be refrigerated and then popped into the oven at a later time. Chocolate Lover's Delight and Fudgey Nut Muffins will certainly satisfy the craving for something sumptuous. Also includes recipes for buffins, cuffins and puffins (a little bit cupcake, a little bit muffin and a whole lot delicious!).


    Preheat oven to 375 degrees F. Line a 12-cup muffin pan with paper cups.

    TO MAKE THE CRUMB TOPPING: In a small bowl, combine the sugar and butter together until smooth. Mix in the oats and cinnamon and refrigerate.

    TO MAKE THE MUFFINS: In a small pan over medium heat, melt the butter. Set aside to cool. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. In a medium bowl, whisk together the milk, egg and cooled melted butter until smooth. Add the dried and fresh cranberries to the milk and egg mixture. (If you are using frozen cranberries, chop the frozen berries before adding them to the milk and egg mixture.)

    Gently mix the milk and egg mixture into the dry ingredients. Be careful not to overwork the batter. The less you work the batter, the more tender the muffins will be. If there are lumps, they will disappear during the baking.

    Fill the muffin cups with the batter and top each muffin with the oat crumb topping. Bake for 20 to 25 minutes in the center of the oven, or until a wooden skewer inserted into the center of a muffin comes out clean. To prevent the muffins from getting soggy after baking, immediately remove the cooked muffins from the pan and cool on a wire rack.

    Recipe courtesy of Executive Chef David McGillivray, Chateau Laurier Hotel, Ottawa, Canada
    Adapted From: ©From The Ambassador's Table Blueprints for Creative Entertaining
    By Margaret H. Dickenson
    Random House Canada

    Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.

      Nutrition Facts
    Makes 12 muffins
    Facts per Serving
    Calories: 276 Fat: 12g Carbohydrates: 38g
    Cholesterol: 46mg Sodium: 246mg Protein: 5g
    Fiber: 3g % Cal. from Fat: 39% % Cal. from Carbs: 55%

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