Cranberry Spice Muffins

To give the muffins a nutty taste with an element of health I used half white and half whole wheat flour. Then I used a touch of maple syrup to give them a natural sweetness. I stirred in the cranberries and topped the muffins with a tasty, not-too-sweet oatmeal streusel before popping them in the oven. The muffins were out of the oven and cooled before my daughter was home from cool so she could enjoy them as a snack. They were perfectly sweet and full of ripe red berries, the ideal delicious healthy muffin for us all to enjoy.

Let your kids enjoy putting together this healthy alternative to all the sugary snacks out there. Trust me, they'll love it!


Ingredients

Muffins:

• ½ cup vegetable oil
• ½ cup plus 2 tablespoons real maple syrup
• ½ cup plus 2 tablespoons whole milk
• 1 cup white flour
• 1 cup whole wheat flour
• 2 ¼ teaspoons baking powder
• ½ teaspoon baking soda
• 1 pinch kosher salt
• 2 teaspoons ground cinnamon
• 1 cup cranberries

Topping:

• ¼ cup all-purpose flour
• ¼ cup whole wheat flour
• ¼ cup rolled oats (not quick-cooking)
• ¼ cup dark brown sugar
• 2 teaspoons ground cinnamon
• 1 pinch salt
• 2 tablespoons vegetable oil
• 1 tablespoon whole milk

Instructions

1. Preheat the oven to 350F.
2. Line a 12 cup muffin tin and set aside.
3. In a large bowl, whisk together the oil, syrup and milk in a large bowl. 
4. Then sift in the dry ingredients and fold the batter together. 
5. Stir in the cranberries and fill each muffin tin about ¾ full.
6. For the topping, mix the dry ingredients together in a bowl, then add the vegetable oil and milk and pinch everything together with your fingers until pebbles form.
7. Drop the topping evenly on the muffins.
8. Bake for 25-30 minutes, or until a cake tester comes out clean.