crunchy cashew cranberry stresuel granola muffins | Recipes From A Pantry
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Crunchy Cashew and Cranberry Streusel Granola Muffins

Crunchy Cashew and Cranberry Streusel Granola Muffins
Course Breakfast
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 12
Calories 220kcal
Author Bintu Hardy | Recipes From A Pantry

Ingredients

  • 175 g (1.25 cup) plain flour
  • 2 tsp baking powder
  • 1.5 tsp Cinnamon
  • 1/4 tsp salt
  • 120 ml (1/2 cup) vegetable oil
  • 180 ml (3/4 cup) milk
  • 1 egg
  • 2 tbsp orange juice
  • 100 g (2/3 cup) sugar
  • 100 g (1 cup) nutty granola

For the cashew cranberry streusel topping

  • 100 g (2/3 cup) cashews roughly chopped
  • 50 g (1/2 cup) flour sifted
  • 75 g (2/3 cup) granola
  • 80 g (2/3 cup) dried cranberries
  • 4 tbsp maple syrup
  • Cinnamon

Instructions

  • Preheat the oven to fan assisted 160C / 180C / 350F / gas 4 and line a 12 cup muffin tray with paper cases.
  • In a large bowl, mix the flour, baking powder, signature spice and salt.
  • In a separate bowl whisk together the oil, milk, egg, orange juice and sugar.
  • Add the wet ingredients into the dry and mix until just combined, then quickly fold in the nutty granola.
  • Divide the muffin batter equally into the muffin cases
  • Make the cashew cranberry streusel topping by mixing all the ingredients together in a bowl and diving the topping evenly over the muffins and finishing with a sprinkle of the signature spice.
  • Bake in the oven for 22 mins or until a skewer inserted into a muffin comes out clean.
  • Allow the muffins to cool slightly in the baking tin before transferring them a rack to cool completely.

Nutrition

Calories: 220kcal | Carbohydrates: 37g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 64mg | Potassium: 228mg | Fiber: 1g | Sugar: 19g | Vitamin A: 55IU | Vitamin C: 1.4mg | Calcium: 74mg | Iron: 1.7mg