The Muffin Cop

Dry, tastless candidates at 500 calories a pop have really given muffins a bad rep lately.

The truth is, we tend to eat with our eyes. So when presented with a muffin the size of our head, we feel compelled to down the whole thing, no matter how bland or dry.

Here's what I'm offering you: a muffin that's not exactly diet food, but that does consist of ingredients which wont have you praying to the weightloss gods for the next week; and it's not the size of your head.


Cranberry Orange Muffins
yield: 12 muffins

1 cup all-purpose flour
1/2 cup whole wheat flour
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 cup reduced fat 2% milk
1/4 cup orange juice (juice of half an orange, if using fresh)
1 egg
1/2 tsp orange zest
1/3 cup canola oil
1 cup frozen cranberries, thawed to room temperature

Crumb Topping:
3 tbsp cold unsalted butter, cubed
1/4 cup sugar
1/4 cup all-purpose flour

Preheat oven to 375 degrees Fahrenheit. Line a 12-cup muffin pan with muffin liners.

In a large bowl, combine first 7 ingedients. In a separate bowl, whisk together next 5 ingredients. Pour the wet mixture into the dry, and whisk just until combined. Gently stir in the cranberries. Distribute batter among muffin tins, filling almost to the top.

Make the crumb topping: Combine all ingredients for topping in a medium bowl. Using your fingertips, work the butter into the sugar and flour until mixture resembles coarse breadcrumbs.

Sprinkle the crumb topping over muffins, and bake 25 minutes. Let muffins cool for 10-15 minutes. Gently run a knife along the edges of each muffin before removing from pan.