These festive Cranberry Cardamom Muffins are perfect for a holiday breakfast, and great any time of year.
Servings: 12muffins
Author: Mary Gillespie
Ingredients
1cupall-purpose flour
1cupwhole wheat flour
1/3cupbrown sugar
1teaspoonbaking powder
1teaspoonbaking soda
1teaspoonground cardamom
1/2teaspoonsalt
1/2cupcoarsely chopped fresh or frozen cranberries
1/2cupdried cranberries
1large egg
1/2cupsour cream
1/4cuporange juice concentrate
1/4cupwater
1/4cupolive oil
STREUSEL TOPPING
1/4cupall-purpose flour
1/4cupbrown sugar
1/2teaspooncardamom
2tablespoonsbuttermelted
Instructions
Preheat oven to 400 degrees F.
Grease a 12 cup muffin tin.
In a medium mixing bowl, stir together the all-purpose and whole wheat flour, brown sugar, baking powder, baking soda, cardamom, salt and cranberries.
In separate bowl, beat egg, sour cream, orange juice concentrate, water and oil together until thoroughly mixed.
Before adding wet ingredients to dry ingredients, stir together the streusel ingredients until crumbly and set aside.
Add the sour cream mixture to the flour mixture all at once and stir just until combined. Do not overmix or your muffins will be tough. The batter will be stiff.
Spoon batter into the prepared pans and sprinkle with the streusel.