Cranberry Streusel Muffins

Tart and tangy cranberry sauce flavors quick and easy streusel-topped muffins. MORE+ LESS-

By Betty Crocker Kitchens

September 30, 2008

tablespoons packed brown sugar

tablespoon Original Bisquick™ mix

1/3

cup milk

egg

1/2

cup whole berry cranberry sauce (from 16-oz can)

cups Original Bisquick™ mix

tablespoons granulated sugar

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1

Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups. In small bowl, mix brown sugar and 1 tablespoon Bisquick mix; set aside.
2

In medium bowl, beat milk, egg and cranberry sauce slightly with spoon. Stir in 2 cups Bisquick mix and the granulated sugar just until moistened. Fill muffin cups about half full. Sprinkle with brown sugar mixture.
3

Bake about 18 minutes or until golden brown. Cool slightly before removing from pan.

For evenly shaped and baked muffins, use a spring-loaded ice-cream scoop to distribute batter among cups.
Substitute chunky applesauce for the cranberry sauce for a simple twist.