Kathie Oh's Recipe

Breakfast Struesel Muffin

Category: morning delights

1/4 cup muesli cereal, unsweetened
1/4 cup all-purpose flour
2 tablespoons light brown sugar, firmly packed
1/8 teaspoon salt
1 tablespoon butter, unsalted, slightly softened
2 teaspoons water
1 1/2 cups Orange Juice
As needed, fat-free non-stick cooking spray
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoon salt
1 cup sugar
4 tablespoons butter, unsalted, melted and cooled slightly
1 cup yogurt, plain, non-fat
1 teaspoon vanilla extract
1 grated orange peel
1 egg, large, beaten
1 egg white, large, beaten
1 1/2 cups cranberries, fresh, rinsed and sorted, or frozen
Method:
1. Make streusel by combining muesli, flour, brown sugar and salt in a bowl. Add
butter and water to mixture. Using fingertips, mash together until mixture forms
small pieces. Place in freezer until firm, about 30 minutes.
2. Place the juice in a saucepan over medium-high heat and reduce to 1/2 cup.
Cool slightly.
3. Preheat oven to 350°F. Spray muffin tin with cooking spray. Sift together dry
ingredients. In a separate bowl, combine butter, yogurt, vanilla extract, orange
peel and reduced orange juice. Add egg and egg white and combine
thoroughly by hand using a wire whisk.
4. Add dry ingredients to wet mixture in two parts. Mix by hand until just
combined. Gently fold in cranberries. Divide batter evenly between muffin cups.
Sprinkle 2 teaspoons of streusel topping on top of each muffin.
5. Bake muffins until tops are lightly golden and a toothpick comes out clean,
about 35 minutes. Remove muffin pan from oven and cool on wire rack for 5
minutes. Remove muffins from pan and cool completely on wire rack.