Granola Streusel Cranberry Muffin Mix Food

GRANOLA STREUSEL CRANBERRY MUFFIN MIX

Steps:

• Whisk first six ingredients. Place in a 1-qt. jar; top with cranberries. In a small plastic bag, combine streusel ingredients. Add to jar; cover. Store in a cool dry place up to 3 months., To prepare muffins: Preheat oven to 375°. Place muffin mix in a large bowl. In a small bowl, whisk egg, water and canola oil until blended. Add to muffin mix; stir just until moistened. Fill paper or foil-lined muffin cups three-fourths full. Combine streusel with melted butter. Sprinkle evenly over muffin cups., Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

CRANBERRY STREUSEL MUFFINS

Steps:

• Preheat the oven to 350°F Spray a 12-cup muffin pan with Pam.
• Make topping: in a small bowl, stir together oats, flour, brown sugar, cinnamon, oil and water until the mixture is crumbly. Set aside.
• Make muffins: in a large bowl and using a whisk or electric beaters, combine sugar, milk, oil, egg and vanilla. With a wooden spoon, stir in the cranberries.
• In another bowl, stir together flour and baking powder. With a wooden spoon, stir the mixture into the cranberry mixture just until everything is combined. Divide the mixture among the prepared muffin cups. Sprinkle topping evenly over top.
• Bake for 18 to 20 minutes or until a tester inserted into the middle of a muffin comes out dry.

CRANBERRY ORANGE GRANOLA CRUMBLE TOPPED MUFFINS

Steps:

• Soak the cranberries in the juice overnight, I added the zest to the jar also.
• (one jar with a lid, I save a PB jar for this use) The next day-- preheat oven to 400 degrees F.
• Spray either 6 large muffin baking cup pan or 12 small muffin cups with cooking spray.
• Make the topping, combine flour, cinnamon and sugar, cutting in margarine until mixture resembles coarse crumbs and set aside.
• In a large bowl, mix together the granola, soaked canberries and juice and applesauce.
• Set aside for 5 minutes, or until cereal is softened.
• Once cereal is soft, add the oil and the vanilla, place the oil in the jar to remove all flavor if desired.
• Stir together flours, sugar, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside.
• Add the flour mixture to the cranberry mixture, stirring until combined, you will need to add the soy milk to make it not such a stiff dough, you may need up to 1/4 cup or more.
• Divide the mixture to muffin cups evenly.
• Sprinkle the muffins evenly with the topping.
• Bake for about 20 minutes, until golden and a toothpick inserted into the center of a muffin comes out clean.
• Place on cooling rack, cover with a tea towel for 5 minutes.
• After the five minutes, run a butter knife around the muffins, then remove very carefully, they are very soft and delicate.
• Cool completely, place in tupperware lined with a paper towel.
• Freeze after 1-2 days, wrapped in plastic wrap.
• Tip: If you have no fresh oranges, cranberry orange juice (Minute Maid, I think) is a wonderful substitute or even OJ prepared from concentrate, but I prefer fresh as I like the zest added to these.

CRANBERRY PECAN STREUSEL MUFFINS

Steps:

• Pan preparation:
• Coat the muffin cups with nonstick vegetable spray (then wipe the top of the pan with a paper towel) or coat with solid shortening.
• Muffins:
• Position rack in center of the oven. Preheat oven to 400°F.
• In a medium bowl, toss together all streusel topping ingredients and pinch everything together with your fingertips to make crumbs. Set aside.
• Measure the sugar. In another bowl, toss together the cranberries and nuts with the grated orange zest, extract, and 1 tablespoon of sugar. Set aside.
• In a large bowl, whisk together the egg(s), yogurt or milk, melted butter or oil, the remaining sugar, and the wheat germ. Place a sifter over the bowl and measure the flour, baking powder, baking soda (if using), salt, and cinnamon into it. Stir/sift the dry ingredients onto the wet, add the cranberry-nut mixture, and stir everything together just to blend; don't over-beat.
• Divide the batter evenly among the muffin cups, filling them nearly full. Sprinkle generously with the streusel crumbs. (Half-fill any empty cups with water.) Bake 20 to 22 minutes (or for the time indicated for your altitude in the chart), or until the muffins are golden brown and well risen and a cake tester inserted in the center comes out clean. Cool slightly on a wire rack, and serve warm.
• Cooks' Note
• If you are baking the muffins at high altitude, follow the adjustments below.
• If baking at 3,000 feet:
• Increase yogurt to 1 cup minus 2 tablespoons. Increase flour to 1¾ cups. Increase baking powder to 1 tablespoon. Omit baking soda.
• If baking at 5,000 feet:
• Increase sugar in muffin batter to ½ cup plus 2 tablespoons. Increase to 2 eggs. Decrease yogurt to 1 cup minus 2 tablespoons. Use ⅓ cup oil, not butter in muffin batter. Increase flour in muffin batter to 1¾ cups. Increase baking powder to 1 tablespoon. Omit baking soda. Place rack in lower third of oven; bake at 400°F for 22-25 minutes.
• If baking at 7,000 feet:
• Increase sugar in muffin batter to ⅔ cup. Increase to 2 eggs. Decrease yogurt to ¾ cup and add 2 tablespoons water. Use 1/3 cup oil, not butter, in muffin batter. Increase wheat germ to 3 tablespoons. Increase flour in muffin batter to 1¾ cups. Increase baking powder to 1 tablespoon. Omit baking powder. Place rack in lower third of oven; bake at 400°F for 22-25 minutes.
• If baking at 10,000 feet:
• Decrease sugar in muffin batter to ¼ cup plus 2 tablespoons. Replace yogurt with 1 cup whole milk. Use oil, not butter, in muffin batter to retain more moisture. Increase flour in muffin batter to 2 cups minus 2 tablespoons. Omit baking soda. Increase salt in muffin batter to ¾ teaspoon. Place rack in lower third of oven; bake at 425°F for 25-27 minutes.

GRANOLA BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400°. In a small bowl, whisk flours, brown sugar, baking powder, salt and baking soda. Stir in 1/2 cup granola. In another bowl, whisk egg, buttermilk, oil and juices until blended. Add to flour mixture; stir just until moistened. Fold in blueberries., Fill 12 greased muffin cups three-fourths full; sprinkle remaining granola over batter. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.