Whole Wheat Cranberry & Orange Pecan Coffee Cake Muffins

• FOR THE MUFFINS:
• 2 cups Whole Wheat Pastry Flour
• 3/4 cups Brown Sugar
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoons Sea Salt
• 1 whole Egg
• 3/4 cups Orange Juice
• 1 teaspoon Vanilla
• 1/2 cups Nonfat Vanilla Yogurt
• 1 cup Fresh Cranberries, Chopped
• 1/2 cups Pecans, Chopped
• FOR THE CRUMB TOPPING:
• 1/2 cups Whole Wheat Pastry Flour
• 1/4 cups Rolled Oats
• 2 Tablespoons Brown Sugar
• 1 teaspoon Cinnamon
• 2 Tablespoons Cold Butter
• 1/4 cups Pecans, Chopped

1. Preheat oven to 350 F. Spray a 6-count jumbo or 12-count regular muffin pan with cooking spray. Set aside.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon and salt.
3. In a medium bowl whisk together egg, orange juice, yogurt, and vanilla extract.
4. Add the wet ingredients all at once into the dry ingredients. Stir together to incorporate. Add the cranberries and pecans and fold into the batter.
5. To make the topping combine all of the topping ingredients in a bowl and rub together with your fingertips until crumbly.
6. Pour batter into the muffin tins. Sprinkle each muffin with topping.
7. Bake for about 25 minutes for jumbo muffin tin, and 15 for regular muffin tin.
8. Remove from the oven and allow to cool in the pan for 15 minutes. Then remove them from the pan and allow to cool further on a wire rack.
9. Enjoy.

muffins, whole wheat pastry flour, brown sugar, baking powder, baking soda, ground cinnamon, ubc, egg, orange juice, vanilla, vanilla yogurt, fresh cranberries, pecans, crumb topping, whole wheat pastry flour, ubc, brown sugar, cinnamon, butter, ubc

Taken from tastykitchen.com/recipes/breads/whole-wheat-cranberry-orange-pecan-coffee-cake-muffins/ (may not work)