Blueberry or Cranberry Struesel Muffins
I've made the blueberry muffins and they are super! Love the struesel topping, although I don't put the nuts in. This topping is good on cake too!!
BLUEBERRY OR CRANBERRY STREUSEL MUFFINS
1 3/4 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup sugar
4 tablespoons butter, melted and cooled
3/4 cup milk
2 eggs
1 cup blueberries or chopped
cranberries
1 teaspoon grated orange peel (opt.)
Streusel topping: Combine 1/2 cup brown sugar, 1/2 teaspoon cinnamon,
and 1/4 cup chopped nuts.
Sift together flour, baking powder, salt and sugar.
Add the butter and milk to the eggs; then combine with the dry
ingredients in a few swift strokes; fold in the fruit and peel. Do
not over mix.
Fill well-greased muffin tins about 2/3 full. Top with one teaspoon
of the streusel mixture. Bake in a preheated oven at 400 degrees for
20 to 25 minutes.
Makes about two dozen regular muffins or 1 dozen large.
Make extra streusel to keep on hand to top any fruit muffins. It can
be stored in the cupboard for several weeks.
Do not over mix as it causes a lot of holes in the muffins
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