Apple-Cranberry Muffins


2 Tbsp. all-purpose flour
2 Tbsp. packed light brown sugar
1 Tbsp. cold unsalted butter, cut into small pieces
2 Tbsp. chopped toasted walnuts


3/4 cup fresh or frozen cranberries, coarsely chopped by hand or in a food processor
1 cup all-purpose flour
1 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. cinnamon
1/4 tsp. salt
3/4 cup fat-free plain Greek yogurt
1/2 cup fat-free milk
1/4 cup canola oil
1/2 cup granulated sugar
1 large egg
1 tsp. vanilla
1 small apple, peeled and finely chopped (about 1/2 cup)

Preheat oven to 375 degrees F. Line 12-cup muffin pan with paper liners and spray liners with nonstick spray.

To make streusel, stir together flour and brown sugar in a small bowl. Add butter and use fingers to blend butter into flour until mixture resembles coarse crumbs. Stir in walnuts and set aside.

To make muffins, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon and salt in a large bowl. Whisk together yogurt, milk, oil, sugar, egg and vanilla in a medium bowl.

Add yogurt mixture, cranberries and apple to flour mixture and stir just until moistened. Divide batter evenly among muffin cups. Sprinkle with streusel.

Bake until toothpick inserted into center of muffins comes out clean, about 22 minutes. Cool in pan on wire rack about 10 minutes. Remove muffins from pan and cool completely on rack.

Makes 12 muffins
WW SmartPoints per muffin: 7