Recipe By :
Serving Size : 12
Preparation Time: 0:00
Categories : Bread

Topping:
1/4 cup flour
1 tablespoon brown sugar
1/2 teaspoon cinnamon
2 tablespoons butter
1/4 cup quick or old-fashioned oats

Preheat oven to 375°. Grease a 12-cup muffin tin.

To make topping: Combine flour, brown sugar, and cinnamon. Work butter into the dry ingredients with a pastry blender or fork until butter is the size of small peas. Stir in oats. Set aside.

To Make Batter: Combine dry ingredients in a medium mixing bowl. combine milk, oil, egg and maple extract in a separate bowl. Add liquid ingredients to dry, mixing just until dry ingredients are moist. Stir in cranberries and walnuts.

Fill each muffin cup 2/3 of the way full with batter. Sprinkle topping evenly over each muffin. Bake for 25 minutes or until golden brown. Cool 5 minutes in pan; remove to a wire rack to cool completely.

Per Serving (excluding unknown items): 30 Calories; 2g Fat (58.6% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 20mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fat; 0 Other Carbohydrates.

NOTES: Carol Hendrix and Pillsbury Holiday Cookbook