Ingredients

• 1-3/4 cups + 3 tablespoons all-purpose flour
• 3 tablespoons brown sugar
• 1/4 teaspoon ground cinnamon
• 2 tablespoons butter
• 7 tablespoons sugar 
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg, beaten
• 3/4 cup cranapple juice
• 1/4 cup cooking oil
• 1 cup fresh or frozen cranberries coarsely chopped

Preparation

1. Preheat oven to 400° F. Grease twelve 2-1/2″ muffin cups or line with baking cups; set aside.
2. To prepare streusel topping, combine 3 tablespoons of the flour, brown sugar and cinnamon in a bowl. Cut in 2 tablespoons butter until mixture resembles coarse crumbs; set aside.
3. To prepare muffins, combine remaining flour, sugar, baking powder and salt in a medium bowl. Make a well in the center of the flour mixture; set aside.
4. In another bowl whisk egg, juice and oil together. Pour egg mixture all at once into flour mixture. Stir just until moistened (batter should be lumpy). Fold in chopped cranberries.
5. Spoon batter into prepared muffin cups, filling each 2/3 full. Sprinkle streusel topping over muffin batter in cups. Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. 
6. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.   

Helpful hints

• Streusel topping is optional. Adds 2 grams fat and 2 grams carbohydate per muffin.
• Freeze or refrigerate leftover muffins. Heat for 10 to 20 seconds in the microwave before serving.