Recipe

Crumble-topped Cranberry Pecan Muffins Recipe

Add Step-by-Step Photos	Pollymotzko / All my dishes 9 months ago These yummy muffins aren’t too sweet but have a really nice tartness from the cranberries in them. They’re really moist and store well and freeze well if you wanted to do so. They make a nice addition to your morning coffee-just right! Prep:15m Cook:20m Servings:14	Pollymotzko
	muffins cranberry cinnamon pecans

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Ingredients

Streusal topping:

4Tablespoons packed brown sugar

2Tablespoon Original Bisquick

½ teaspoon cinnamon

2 teaspoons corn oil margarine or butter

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Muffin batter:

1/3 cup milk and 1/3 cup fat free evaporated milk

2 eggs

1 cup whole berry cranberry sauce

4 cups Original Bisquick or Heart Healthy Bisquick

1/2 cup granulated sugar

1 cup of pecan halves

Directions

1. Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups, 2-½ x 1-¼ inches or line with paper baking cups. (Or use silicone muffin cups like I do-and you don’t need to grease or flour or line & they just pop out amazingly!) Mix brown sugar and 1 tablespoon Bisquick; set aside.

2. Stir milk, egg and cranberry sauce in medium bowl until well blended. Stir in 2 cups Bisquick and the granulated sugar just until moistened. Divide batter evenly among cups. (I use a stainless steel ice cream scoop that has a release lever on it & it works like a charm. It measures just the right amount for each muffin cup!)

Sprinkle with brown sugar cinnamon streusal topping.

3. Top each muffin top with a perfect pecan half just because it looks nice!

4. Bake about 18 minutes or until golden brown and done. Cool slightly; remove from pan to wire rack.

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