Cranberry Crumble Muffins | Dairy Farmers of Manitoba | DFM

Ingredients

• 1 1/2 cups (375 mL) all-purpose flour
• 1 cup (250 mL) whole wheat flour
• 2 tsp (10 mL) baking powder
• 1 tsp (5 mL) ground cinnamon
• 1/4 tsp (1 mL) each, baking soda and salt
• 3/4 cup (175 mL) packed brown sugar
• 1 egg
• 1 1/4 cups (300 mL) milk
• 1/4 cup (60 mL) plain yogurt (not fat-free)
• 1/4 cup (60 mL) butter, melted
• 2 cups (500 mL) fresh or frozen cranberries
• 1/3 cup (75 mL) quick-cooking rolled oats
• 1/4 cup (60 mL) packed brown sugar
• 1 Tbsp (15 mL) butter, melted
• Use a gentle hand when stirring muffins together, and stir just until the dry ingredients are no longer visible to keep them tender; over mixing makes dense, rubbery muffins.
• For the adventurous: add 1/2 tsp (2 mL) Chinese five-spice powder to the crumble.
• Add 1/2 cup (125 mL) chopped toasted almonds with cranberries.