Streusel-Topped Orange Cranberry Muffins

These take a little while to make but are worth it in the end. Points 5.

• Ready In: 1 hr 10 mins
• Yields: 12 muffins

Ingredients

• 1⁄4 cup  unsweetened muesli
• 1⁄4 cup all-purpose flour
• 2  tablespoons light brown sugar, firmly packed
• 1⁄8 teaspoon salt
• 1  tablespoon unsalted butter, slightly softened
• 2  teaspoons water
• 1 1⁄2 cups  orange juice
•  nonstick cooking spray
• 2 1⁄4 cups all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1 1⁄4 teaspoons salt
• 1  cup sugar
• 4  tablespoons unsalted butter, melted and cooled slightly
• 1  cup plain nonfat yogurt
• 1  teaspoon vanilla extract
• 1  orange zest
• 1  large egg, beaten
• 1  large  egg white, beaten
• 1 1⁄2 cups cranberries, fresh, frozen, rinsed and sorted

Directions

1. Make streusel by combining muesli, flour, brown sugar and salt in a bowl.
2. Add butter and water to mixture.
3. Using fingertips, mash together until mixture forms small pieces.
4. Place in freezer until firm, about 30 minutes.
5. Place the juice in a saucepan over medium-high heat and reduce to 1/2 cup.
6. Cool slightly.
7. Preheat oven to 350 degrees.
8. Spray muffin tin with cooking spray.
9. Sift together dry ingredients.
10. In a separate bowl, combine butter, yogurt, vanilla extract, orange peel and reduced orange juice.
11. Add egg and egg white and combine thoroughly by hand using a wire whisk.
12. Add dry ingredients to wet mixture in two parts.
13. Mix by hand until just combined.
14. Gently fold in cranberries.
15. Divide batter evenly between muffin cups.
16. Sprinkle 2 teaspoons of streusel topping on top of each muffin.
17. Bake muffins until tops are lightly golden and a toothpick comes out clean, about 35 minutes.
18. Remove muffin pan from oven and cool on wire rack for 5 minutes.
19. Remove muffins from pan and cool completely on wire rack.