Lemon Cranberry Streusel Muffins

Directions

Muffin Batter

1. Preheat oven to 350°F (176°C). Lightly spray muffin pan (18 spaces). Do not use paper baking cups (muffin will stick to paper).
2. In a medium bowl, combine eggs, vegetable oil, granulated sugar, lemon juice and water. Mix until combined.
3. Slowly add Kinnikinnick All Purpose Flour Blend, salt and baking powder. Mix with an electric mixer until combined.
4. Fold in cranberries and lemon zest. Set aside.

 Streusel Mixture

1. In a bowl combine ¼ cup  Kinnikinnick All Purpose Flour Blend and granulated sugar.
2. Using a pastry cutter or a butter knife, cut in hard butter until mixture is crumbly. Set aside.

Assembly

1. Scoop Muffin Batter into greased muffin tin.
2. Top  each muffin with Streusel Mixture.
3. Bake in preheated oven for 17 - 20 minutes (muffins will spring back when touched lightly on the top when done).
4. Remove from oven and cool on bakers rack. 

Yields 18 muffins