Guilt-Free Christmas Morning Muffins

• Produce

  • 2 cups Cranberries, fresh

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/2 tsp Cinnamon, ground
  • 1 5/8 cups Flour
  • 1/2 tsp Nutmeg, grated
  • 1/4 tsp Salt

• Nuts & Seeds

  • 1 cups Walnut

• Dairy

  • 4 tbsp Butter, unsalted
  • 2 tbsp Butter
  • 1/2 cup Greek yogurt, low fat
  • 1/4 cup Whole milk

• Other

  • 2 tablespoons Zing™ Baking Blend

Found on oliviascuisine.com

Description

Ingredients

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon grated nutmeg
• 2 large eggs
• ½ cup low fat greek yogurt
• ¼ cup whole milk
• 4 tablespoons melted unsalted butter
• ½ cup Zing™ Baking Blend
• 2 cups fresh cranberries, chopped
• ⅔ cups chopped walnuts
• ⅓ cup finely chopped walnuts
• 2 tablespoons Zing™ Baking Blend
• 2 tablespoons all-purpose flour
• ½ teaspoon ground cinnamon
• 2 tablespoons melted butter

Directions

• Preheat your oven to 375F degrees. Spray a muffin tin with cooking spray and reserve.
• In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg until combined.
• In a second bowl, whisk the eggs and add the yogurt, milk and melted butter. Add the baking blend and continue whisking until smooth.
• Add the wet ingredients to the dry ingredients and whisk just until incorporated. Fold in the fresh cranberries and walnuts.
• Pour the batter into the muffin tin, dividing it equally into 12 muffins, filling each about ⅔ full. Reserve while you prepare the streusel topping.
• To make the streusel topping, mix all the ingredients in a bowl until combined and crumbly.
• Sprinkle the topping on top of each muffin.
• Bake the muffins for about 25 minutes or until a tooth pick inserted into a muffin comes out clean.
• Remove from oven and let it cool for 10 minutes. Then, remove from tin and let it finish cooling on a wire rack!