Cranberries and Almond Streusel Muffins Recipe

Preheat oven to 375F. Coat muffin tin with nonstick cooking spray. In a small bowl, combine dried cranberries and 2 tablespoons sugar; toss and set aside. In a large bowl, combine flour, 3/4 cup sugar, baking powder and salt; mix well. Stir in butter until mixture is crumbly. Stir in orange juice, egg, sour cream and extract; mix well. Fold in Just Cranberries mixture. Spoon batter equally in muffin cups; top with Almond Streusel (recipe below). Bake for 25-35 minutes or until golden and brown and spring back when lightly pressed with fingertip. Cool for 10 minutes in pan and then remove.

Almond Streusel Topping: In small processor, finely chop 3/4 cup almonds. Add 1/4 cup whole wheat pastry flour, 1/2 tsp. cinnamon, 4 Tbsp. brown sugar and 4 Tbsp. soft butter. Mix until crumbly