Title: Cranberry Streusel Muffins
Categories: Bread
Yield: 12 Muffins

US MEASUREMENTS
STREUSEL
1/2	c	Brown sugar
1/2	c	Flour
2	ts	Cinnamon
1/4	c	Butter; softened
BATTER
2	c	Flour
1/2	c	Sugar
2	ts	Baking powder
1	ts	Salt
6	oz	Dried cranberries
1/2	c	Walnuts; chopped
1		Egg
1/2	c	Butter; melted
1/2	c	Milk
METRIC MEASUREMENTS
STREUSEL
85	g	Demarra sugar
60	g	Flour
8	g	Cinnamon
60	g	Butter
BATTER
225	g	Flour
110	g	Sugar
8	g	Baking powder
5	g	Salt
170	g	Dried cranberries
60	g	Walnuts; shelled
1		Egg
125	g	Butter; melted
125	ml	Milk

Preheat oven to 350 F - 180 C - UK/Fr gas mark 4.

Grease a 12-cup muffin tin. Place streusel ingredients in a small mixing bowl. Work butter into dry ingredients, using a pastry blender or fork, until butter is the size of small peas. Set aside. Combine flour, sugar, baking powder, and salt in a medium mixing bowl. Stir in dried cranberries and walnuts. Combine remaining ingredients in a separate mixing bowl. Add to dry ingredients, mixing just until the dry ingredients are moist. Fill muffin cups 3/4 of the way full with batter. Sprinkle with streusel mixture. Bake for 25 to 30 minutes or until golden brown. Remove from tins; cool on wire rack.

From Ocean Spray Cranberries

MM & metric conversion by Dave Sacerdote

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