Cranberry Almond Crumb Muffins

Cranberry Almond Crumb Muffins
Yield 12 muffins

Crisco® Original No-Stick Cooking Spray
1 cup chopped fresh cranberries
2 tablespoons sugar
2 cups Pillsbury BEST® All Purpose Flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1/4 cup Crisco® Pure Vegetable Oil
OR 1/4 cup Crisco® Puritan Canola Oil with Omega-3 DHA
3/4 cup milk
1/4 cup orange juice
1/2 teaspoon grated orange peel

TOPPING

1/4 cup sugar
1 teaspoon ground cinnamon
1 tablespoon butter
1/4 cup sliced almonds
3 tablespoons old-fashioned rolled oats

1.HEAT oven to 400ºF. Spray 12 muffins cups with no-stick cooking spray. Combine cranberries with 2 tablespoons sugar.

2.STIR together flour, 1/4 cup sugar, baking powder and salt in medium bowl. Whisk egg, oil, milk, orange juice and orange peel in small bowl, mixing well. Add egg mixture all at once to dry ingredients, stirring just until moistened. Stir in cranberries. Divide batter evenly into prepared muffin cups.

3.COMBINE sugar and cinnamon in small bowl. Cut in butter using a fork. Stir in almonds and oats. Sprinkle over muffins.

4.BAKE 18 to 20 minutes or until a wooden toothpick inserted in center comes out clean.
From Crisco