You can stuff things beside veggies, ya know? These muffins are magically stuffed with cranberry sauce, and covered with a nice streusel on top.
They're good for Thanksgiving Morning Breakfast, and also make a good use for leftover cranberry sauce.
Cranberry Streusel Muffins
Preheat oven to 400
Stir Together
2 cups Vegan Muffin Mix
1/2 cup applesauce*
1 cup water
Fill oiled muffin tins 3/4 full
(in my tins, that's 1/3 cup batter per muffin)
On top of each muffin, drop
1 1/2 teaspoons whole-berry cranberry sauce
Then sprinkle Streusel over the top
*I seldom eat applesauce, so for baking, I find those little 1/2 cup (4oz) lunch packets are just perfect - that way I'm not wasting the rest of the jar.
Streusel
2 Tablespoons Brown sugar
1 Tablespoon Vegan Muffin Mix
2 Tablespoons Chopped Walnuts
 |
| Put 1 1/2 teaspoons cranberry sauce on top, and the put some streusel right over that |
Bake 400 degrees for about 35 minutes, till golden brown. Allow to sit about 5 minutes, and carefully remove from tins (because of the filling, these can break a little more easily than regular muffins)
The Cranberry sauce "magically" stuffs the muffin, while the streusel "magically" stays on top! : )
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