Ingredients:

TOPPING:
6 ounces (170 g) flour
3 ounces (85g) brown sugar
1/2 ounce (14g) cinnamon
4 ounces (113g) butter or margarine
4 ounces (113g) oats

BATTER:
2 pounds (907g) flour
9 ounces (255g) brown sugar
8 ounces (227g) sugar
1 ounce (28g) baking powder
1 ounce (28g) cinnamon
1/2 ounce (14g) salt
1 pound 1 ounce (531ml) milk
15 ounces (469ml) oil
4 eggs
1 1/2 ounces (47ml) maple extract
1 pound (454g) Ocean Spray® Frozen Sliced Cranberries
10 ounces (283g) chopped walnuts

Directions:

1. Thoroughly combine flour, brown sugar and cinnamon.

2. Add butter and work into dry ingredients using a pastry blender, until it is the size of small peas.

3. Stir in oats. Set aside.

4. Thoroughly combine flour, brown sugar, sugar, baking powder, cinnamon and salt.

5. Add milk, oil, eggs and maple extract to dry ingredients, mixing just until dry ingredients are moist.

6. Add cranberries and walnuts to batter. Mix on low speed until thoroughly combined.

7. Using a #16 scoop, portion batter into 36 greased or paper-lined 2 3/4-inch (7cm) muffin tins. Sprinkle with topping.

8. Bake at 375ºF in a standard oven for about 20 minutes or until muffins test done.

YIELDS: 3 dozen muffins