Cranberry Maple Muffins

Makes 12 muffins

Ingredients:

TOPPING:
1/4 cup flour
1 tablespoon brown sugar
1/2 teaspoon cinnamon
2 tablespoons butter or margarine
1/4 cup quick or old-fashioned oats

BATTER:
1 1/2 cups flour
1/4 cup sugar
1/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup milk
1/2 cup oil
1 egg
1 1/2 teaspoons maple extract
1 1/4 cups fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts

Directions:

Preheat oven to 375ºF. Grease a 12-cup muffin tin.

Combine flour, brown sugar, and cinnamon. Work butter into the dry ingredients with a pastry blender or fork until butter is the size of small peas. Stir in oats. Set aside.
Combine dry ingredients in a medium mixing bowl. Combine milk, oil, egg and maple extract in a separate bowl. Add liquid ingredients to dry, mixing just until dry ingredients are moist. Stir in cranberries and walnuts.

Fill each muffin cup 2/3 of the way full with batter. Sprinkle topping evenly over each muffin. Bake for 25 minutes or until golden brown. Cool 5 minutes in pan; remove to a wire rack to cool completely.