Prep Time 10m
Cook Time 20m
Ready Time 30m
Yield 12 muffins


Ingredients
  • Crisco® Original No-Stick Cooking Spray
  • 1 cup chopped fresh cranberries
  • 2 tablespoons sugar
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/4 cup Crisco® Pure Vegetable Oil
  • OR 1/4 cup Crisco® Puritan® Canola Oil with Omega-3 DHA
  • 3/4 cup milk
  • 1/4 cup orange juice
  • 1/2 teaspoon grated orange peel
TOPPING
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon butter
  • 1/4 cup sliced almonds
  • 3 tablespoons old-fashioned rolled oats
Preparation Directions
  • Step 1Heat oven to 400ºF. Spray 12 muffins cups with no-stick cooking spray. Combine cranberries with 2 tablespoons sugar.
  • Step 2Stir together flour, 1/4 cup sugar, baking powder and salt in medium bowl. Whisk egg, oil, milk, orange juice and orange peel in small bowl, mixing well. Add egg mixture all at once to dry ingredients, stirring just until moistened. Stir in cranberries. Divide batter evenly into prepared muffin cups.
  • Step 3Combine sugar and cinnamon in small bowl. Cut in butter using a fork. Stir in almonds and oats. Sprinkle over muffins.
  • Step 4Bake 18 to 20 minutes or until a wooden toothpick inserted in center comes out clean.
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