Cranberry Orange Streusel Muffins

*Cranberry Orange Streusel Muffins*
Makes 18

Freshly squeezed orange juice and tangy cranberries make up these lovely muffins, capped with a delicious lightly spiced streusel crumble.

1 cup fresh orange juice (250ml)
1 cup dried cranberries (150g)
2 cups all purpose flour (200g plain)
1 tsp baking powder
3/4 tsp bicarbonate of soda
1/2 tsp salt
1/4 tsp cinnamon
1 cup packed soft light brown sugar (200g)
1/3 cup canola or vegetable oil (78ml)
1 tsp vanilla
1 TBS fresh orange zest
3/4 cup buttermilk (178ml)
2 medium free range eggs
1 recipe Streusel Crumble (see below)

Combine the orange juice and cranberries in a saucepan and bring to the boil.  Remove from the heat and allow to cool completely.  Strain the cranberries,  Make the streusel crumble and set aside.

Preheat the oven to 180*C/350*F/ gas mark 5.  Butter 18 medium muffin cups well, spray with nonstick spray, or line with paper liners.  Set aside.

Sift together the flour, soda, baking powder, salt, cinnamon and brown sugar into a large bowl.  Stir in the brown sugar.  Whisk the buttermilk, orange zest, oil, vanilla and eggs together in a beaker.  Add all at once to the flour mixture.  Mix just to combine.  Fold in the cranberries.  Do not overmix.

Divide the mixture between the muffin cups.  Sprinkle with the streusel crumble.  Bake for 18 to 20 minutes, or until the tops spring back when lightly touched.  Cool in the pan for several minutes before tipping out onto a wire rack to finish cooling.  Enjoy warm.

*Streusel Crumble*
Makes enough for 18 muffins

1/2 cup all purpose flour (50g)
1/2 cup granulated sugar (95g)
1/8 tsp ground allspice
pinch salt
1/4 cup butter, chilled (4 TBS)

Combine the flour, sugar, allspice and salt together in a bowl.  Using your fingers, rub in the butter until the mixture clumps and all the dry ingredients  are coated with butter.  Cover and chill for 10 minutes before use.



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