Streusel-Topped Orange Cranberry Muffins - cooking recipe

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

Preparation

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