Crumble-Topped Cranberry Muffins: The Best Crumble-Topped Cranberry Muffins Recipe from Cook'n

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	Crumble-Topped Cranberry Muffins

Serves: 12

Print this Recipe

   2 tablespoons packed brown sugar
   1 tablespoon Original Bisquick®
   1/3 cup milk
   1 egg
   1/2 cup whole cranberry sauce
   2 cups Original Bisquick®
   2 tablespoons granulated sugar

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1. Heat oven to 400°. Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 inches or line with paper baking cups. Mix brown sugar and 1 tablespoon Bisquick; set aside.

2. Stir milk, egg and cranberry sauce in medium bowl until well blended. Stir in 2 cups Bisquick and the granulated sugar just until moistened. Divide batter evenly among cups. Sprinkle with brown sugar mixture.

3. Bake about 18 minutes or until golden brown. Cool slightly; remove from pan to wire rack.

HIGH ALTITUDE (3500 to 6500 feet): No changes.

NUTRITION FACTS: 1 Muffin:; Calories 125 (Calories from Fat 25); Fat 3g (Saturated 1g); Cholesterol 20mg; Sodium 300mg; Carbohydrate 22g (Dietary Fiber 0g); Protein 2g % DAILY VALUE:; Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 4% DIET EXCHANGES:; 1 Starch; 1/2 Fruit; 1/2 Fat

BETTY'S TIP: For a simple twist to these easy muffins, try applesauce in place of the cranberry sauce.

From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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