Cranberry Pecan Streusel Muffins

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Nutrition per serving    (USDA % daily values)


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Ingredients for 12 servings

2 tablespoons all-purpose flour

2 tablespoons granulated sugar

Pinch of salt

1/4 teaspoon ground cinnamon

1 tablespoon unsalted butter, cut up

1/4 cup (1 ounce) pecans or walnuts, finely chopped

1/2 cup granulated sugar

1 cup cranberries, coarsely chopped

1/2 cup (2 ounces) pecans or walnuts, chopped

1 teaspoon grated orange zest

1 teaspoon orange extract

1 large egg at room temperature

1 cup plain or orange yogurt, top liquid poured off

4 tablespoons (1/4 cup) unsalted butter, melted, or canola oil

2 tablespoons wheat germ

1 1/2 cups unsifted all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda, if using

1/2 teaspoon salt

1/2 teaspoon cinnamon

Special Equipment: 2 1/2-inch muffin cups; sifter; wooden skewer or cake tester

Pan Preparation: Coat the muffin cups with nonstick vegetable spray (then wipe the top of the pan with a paper towel) or coat with solid shortening.

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