Fitch Hill Inn

Cranberry Crunch Muffins: Breakfast-Brunch

Servings: 6

Prep time:15 min

Ingredients:

• 

  1/2 cup Cranberries, coarsely chopped

• 

  1 tablespoon Sugar

• 

  1 cup All-Purpose Flour

• 

  1 tablespoon Sugar

• 

  1 1/2 teaspoons Baking Powder

• 

  1/4 teaspoon Salt

• 

  1/4 teaspoon Grated Orange Rind

• 

  1 Egg, beaten

• 

  1/3 cup Cooking Oil

• 

  1/3 cup Milk

• 

  1/8 cup Orange Juice

• 

  Struesel Topping:

• 

  1/8 cup Sugar

• 

  1/8 cup Flour

• 

  1/4 cup Pecans, Finely Chopped

• 

  1 tablespoon Butter

Step 1:

Mix cranberries with 1 Tablespoon sugar and set aside.

Step 2:

Combine flour, sugar, baking powder, salt and orange rind into a large bowl Using a whisk, combine egg, cooking oil, milk, and orange juice in another bowl, mix well.

Step 3:

Add egg mixture all at once to dry ingredients, stirring just until moistened. Small lumps are OK. Fold in cranberries. Spoon batter into greased regular sized muffin cups, filling 2/3 full.

Step 4:

Struesel Topping: Place sugar, flour and butter in food processor. Process to the consistency of course corn meal. Add pecans and process to desired consistency. Sprinkle over muffins. (Makes enough for more than one batch)

Step 5:

Bake at 350º degrees 30 minutes. To double recipe to 12 muffins, double all ingredients except milk & cooking oil. Use 3/4 cup each of milk and cooking oil.