Cranberries provide the seasonal red and pistachios the contrasting green in delicious streusel-topped muffins.

Muffins
1	C	all-purpose flour
1	C	whole wheat flour
1/2	C	granulated sugar
1	tbsp.	baking powder
1/2	tsp.	ground coriander or nutmeg
1/2	tsp.	salt
1		egg
1	C	milk
1/4	C	melted butter
1	C	cranberries
1/2	C	pistachio nuts coarsely chopped

• In bowl, combine all-purpose and whole wheat flours, sugar, baking powder, coriander and salt; make a well in center.

  Beat together egg, milk and butter; add all at once to dry ingredients and quickly stir until just moistened. Do not over mix or beat. Fold in cranberries and nuts.

  Spoon into large well-greased or paper-lined muffin cups, filling to top. Sprinkle with topping. Bake in 400F oven for 20 to 25 minutes or until tops feel firm when touched. Remove from pan to rack; let cool. Can be frozen.

Topping
2	tbsp.	packed brown sugar
2	tbsp.	all-purpose flour
1	tbsp.	butter
1/4	C	pistachio nuts finely chopped

• In bowl, combine sugar and flour; cut in butter until crumbly. Stir in nuts. Set aside.