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Cranberry Walnut Streusel Muffins
125 g cranberries; fresh
1 tablespoon plain flour
1 tablespoon sugar
250 g plain flour
1 tablespoon baking powder
1/2 teaspoon salt
125 g sugar
1 teaspoon grated nutmeg
1 teaspoon orange zest
1 large egg; lightly beaten
150 ml milk
5 tablespoons vegetable oil
50 g walnuts; chopped
STREUSEL TOPPING:
5 tablespoons brown sugar; firmly packed
1 tablespoon plain flour
15 g butter
25 g walnuts; chopped
Yield: 14 muffins
Combine cranberries, 1 tablespoon plain flour and 1 tablespoon sugar in a small bowl. Set aside. Combine 250 g flour, baking powder, salt, sugar, nutmeg and zest in a large bowl; make a well in centre of the mixture. Combine the egg, milk, and oil and add to the dry ingredients, stirring just until moistened. Fold the cranberry mixture and walnuts into the batter. Spoon the batter into greased muffin tins, filling to two-thirds full, sprinkle with the streusel topping. Bake at 200 C / 400 F / Gas 6 for 18 to 20 minutes or until golden. Cool in the tins on a wire rack for 5 minutes then remove from the tins.
To make the streusel topping: combine the sugar and flour in a small bowl and cut in the butter until the mixture is crumbly. Stir in the walnuts.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
