Cranberry and Crumb Top Muffins

Sunny days are here again

Happy Valentine’s Day everyone.

Cranberry and Crumb Top Muffins

• 8 ounces flour (about 1 1/3 cup)
• 6 ounces sugar (about 1/2 cup)
• 1 tsp salt
• 2 tsp baking powder
• 8 ounces milk
• 2 eggs
• 2 tbsp butter, melted
• 6 ounces cranberries
• 1/2 tsp ground cardamom
• zest from one orange
• 2 tbsp flour
• 2 tbsp brown sugar
• 2 tbsp butter softened

Preheat oven to 350. Combine flour, white sugar, salt, baking powder, cardamom and orange zest in a large bowl. Create a well in the center. In a smaller bowl, combine milk, eggs and melted butter. Pour the mix into the well in the larger bowl and stir until just incorporated. Pour the batter into two prepared muffin tins. (Lined or sprayed.) Top each with about a tablespoon of the berries. Set aside. In a small bowl, cream softened butter, flour and brown sugar. Divide topping over each muffin cup. Bake for about 30 minutes or until golden.