Cranberry-Orange Crunch Muffins

• Batter
• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1/4 cup vegetable oil
• 3/4 cup 1% low-fat milk
• 1/4 cup orange juice
• 1/8 teaspoon orange oil or 1/2 teaspoon grated orange peel
• 1 1 cup fresh cranberries (chopped, for a slightly "tarter" muffin) or 1 cup frozen cranberries (chopped, for a slightly "tarter" muffin)
• Topping
• 1/4 cup finely chopped walnuts or 1/4 cup pecans
• 1/4 cup brown sugar, firmly packed
• 1/2 teaspoon cinnamon

1. Batter: In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder and salt, then toss the cranberries in the mix and stir to coat.
2. In a separate bowl, or in a large measuring cup, whisk together the egg, oil, milk, orange juice, and orange oil or peel. Gently and thoroughly mix the wet ingredients into the dry ingredients.
3. Using a muffin or cookie scoop, or a 1/4-cup measure, pour the batter into 12 lightly greased muffin cups, filling them about 3/4 full.
4. Topping: Combine all of the topping ingredients. Sprinkle a scant 1 tablespoon of topping over the batter in each muffin cup.
5. Baking: Bake the muffins in a preheated 400u0b0F oven for 20 minutes, or until they're nicely domed and a cake tester inserted into the center of one comes out clean.
6. Remove the muffins from the oven, and run a knife around the edge of each one to separate it from the pan. Carefully tilt each muffin in its cup so steam doesn't collect underneath as they cool. After about 5 minutes, transfer them to a rack to cool completely.

batter, flour, sugar, baking powder, salt, egg, vegetable oil, milk, orange juice, orange oil, fresh cranberries, topping, walnuts, brown sugar, cinnamon

Taken from www.food.com/recipe/cranberry-orange-crunch-muffins-270043 (may not work)