Cranberry Almond Crumb Muffins

Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: Makes 12 muffins

Ingredients:

Crisco® Original No-Stick Cooking Spray
2 cups Pillsbury BEST® All Purpose Flour
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 large egg, lightly beaten
1/4 cup Crisco® Vegetable Oil
3/4 cup milk
1/4 cup orange juice
1/2 teaspoon grated orange peel
1 cup chopped fresh cranberries mixed with 2 tablespoons granulated sugar

TOPPING
1/4 cup sliced almonds
1/4 cup sugar
1 teaspoon ground cinnamon
3 teaspoons oatmeal, old-fashioned
2 teaspoons unsalted butter

Preparation Directions:

1. Heat oven to 400 degrees. Spray 3-inch muffins pans with no-stick cooking spray; set aside.

2. Sift together flour, sugar, baking powder and salt. Combine egg, all-vegetable oil, milk, orange juice and orange peel; mix well. Add egg mixture all at once to dry ingredients, stirring just until moistened. Stir in cranberries. Divide batter evenly into prepared muffin pan cups.

TOPPING
Combine almonds, sugar, cinnamon and oatmeal in bowl; add butter. With fingers, mix well until any large clumps are worked out. Sprinkle mixture over muffins. Bake 18-20 minutes or until a wooden pick inserted in center of muffins comes out clean. Serve warm or at room temperature.