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cranberry almond streusel muffins

24 Nov

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: 

  • 1 1/2 cups white whole wheat flour
  • 3/4 cup sugar
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 3 Tbsp. unsalted butter, melted and cooled slightly
  • 1 egg
  • 2/3 cup skim milk
  • 1 1/2 cups fresh cranberries, chopped

Streusel Topping:

  • 1/2 cup sugar
  • 1/4 cup white whole wheat flour
  • 1/4 cup whole almonds
  • 3 Tbsp. cold unsalted butter
  • 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.

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