I love fresh cranberry orange relish on my Thanksgiving table but there is usually a lot leftover since it competes with canned cranberry jelly. It’s still a win for me! I make these muffins the next morning. It fills the kitchen with smells of the holiday and makes a perfect “elevenses” with a cup of coffee or tea. Thanks goes to my trusty Betty Crocker cookbook and the legions of invisible women food scientists who tested and perfected “her” recipes to make them just right.
Cranberry Streusel Muffins
Streusel topping
2 tablespoons firm stick margarine or butter
1/4 cup all-purpose flour
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
Cut margerine into flour, brown sugar and cinnamon in medium bowl, using fork. Set aside.
Muffin batter
1 cup milk
1/4 cup vegetable oil
1 large egg
2 cups all-purpose or whole wheat flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup leftover cranberry orange relish
1/2 cup walnuts (optional)
- Heat oven to 400 degrees F. Grease 12 medium muffin cups, or line with paper baking cups.
- Prepare struesel.
- Beat milk, oil, vanilla, and egg in large bowl.
- Combine flour, sugar, baking powder, and salt in a separate bowl.
- Add flour mixture all at once to batter and stir just until moistened. Fold in cranberry relish, and walnuts, if using.
- Divide batter evenly between cups.
- Sprinkle each muffin with 2 teaspoons of the topping.
- Bake 20 to 25 minutes or until gold brown. Remove immediate from pan to wire rack. Serve warm if desired.
Kitchen Report 