A Guest Chef's "Cranberry Streusel Muffins"
The buffet table's spread and there's more food than a Baptist covered dish supper at Michelle's place (Meanderings). Check out this week's Carnival of the Recipes.Y'all come and get it while it's hot! And now, let the drooling begin: A great start on a morning... I had another good suggestion of what I ought to post this week, but then I recieved this in an email from an old friend (how old? Don't ask ;-) and just recieved permission to post it. I have to go pick up some cranberries—now! Kimberlee’s Cranberry Streusel Muffins
Baking time: ~ 40 minutes Prep time: ~ 40 minutes Notes: If cooking giant muffins in ramekins, be sure to let them cool prior to turning out so they won’t fall apart. If using dried cranberries, soak them in lemon juice to plump them up. (Microwaving for ~ 30 seconds helps speed up the plumping process) Provides a good tart flavor. If you prefer, you can substitute raspberries… If you like hazelnuts, you can substitute them instead of pecans. Yield: 14 regular or 8 giant muffins Ingredients for muffins:
Ingredients for streusel:
Preparation:
Per regular muffin: 253 cal. (99 cal., 39% from fat); 3.6 g protein; 11 g fat (5.8 g sat.); 35 g carbs; 238 mg sodium; 29 mg cholesterol Kimberlee W.
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