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.

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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