Happy Thanksgiving! We are doing things a little different this year. We usually make a pilgrimage to Long Beach and celebrate the 4 day weekend with my mom and our extended family. However, my sister is 39 weeks pregnant with her third child and my mom and I can’t be 4 hours away! So we are home and I am feeling thankful to not be driving in the mass exodus that begins today on the freeway.
Here is another recipe I found to use up my big bag of cranberries! Warning: this streusel is very crumbly, so make sure you aren’t leaning over your computer keyboard when you are sampling them :/
Cranberry Almond Streusel Muffins
Batter:
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1 1/2 cups white whole wheat flour
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3/4 cup sugar
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1/2 tsp. salt
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2 tsp. baking powder
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3 Tbsp. unsalted butter, melted and cooled slightly
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1 egg
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2/3 cup skim milk
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1 1/2 cups fresh cranberries, chopped
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1/8 tsp. Fiori di Sicilia
Streusel Topping:
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1/2 cup sugar
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1/4 cup white whole wheat flour
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1/4 cup whole almonds
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3 Tbsp. cold unsalted butter
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1/2 tsp. nutmeg
Preheat oven to 400 degrees F. Line muffin tin with liners.
Combine flour, sugar, salt, and baking powder in a small bowl. Set aside. In a mixing bowl, combine melted butter, milk, egg, and Fiori di Sicilia. Mix in dry ingredients. Fold in cranberries. Fill muffin cups evenly.
To make streusel topping, combine all ingredients into a mini food processor and pulse until it resembles coarse, wet sand. Sprinkle evenly on top of muffins.
Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
Makes 12. Using the Weight Watcher’s Recipe Builder, each muffin has 6 PointsPlus.
Recipe adapted from A Cup of Sugar….A Pinch of Salt.
