My daughter Molly made these and sent them home with me and of course I had to shoot them.
Now that my work is done, I think I will fix a cup of tea and indulge in a muffin!
2 c. FLOUR
3/4 c. SUGAR
1 tsp. BAKING POWDER
1/2 tsp. BAKING SODA
1/2 tsp. SALT
1 c. CRANBERRIES
3/4 c. ORANGE JUICE
1/4 c. VEGETABLE OIL
1 tsp. grated ORANGE RIND
Combine dry ingredients. Stir in cranberries.
Beat egg, orange juice, oil and orange rind. Add to dry ingredients all at once. Stir just to moisten.
Spoon into greased muffin cups. (fill 3/4 full).
Sprinkle walnut crumb topping over muffins.
Bake 400°F 15-20 minutes until lightly browned and firm to the touch.
WALNUT CRUMB TOPPING
1/4 c. WALNUT PIECES
1/2 c. ALL PURPOSE FLOUR
2 Tbsp. SUGAR
2 Tbsp. LIGHT BROWN SUGAR
1/4 tsp. BAKING POWDER
Pinch of SALT
2 1/2 Tbsp. BUTTER, melted
In a pie plate, toast the walnuts for 5 minutes, or until browned and fragrant; cool.
In a large bowl, mix the flour with the granulated and light brown sugar, baking powder and salt. Stir in the butter, then add the walnuts and pinch the topping mixture into clumps.