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.