Cranberry Crunch Muffins

Ingredients:

• MUFFINS:
• 2 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. grated orange peel
• 1/2 cup Country Crock® Spread
• 3/4 cup firmly packed dark brown sugar
• 2 large eggs
• 3/4 cup milk
• 1 cup dried cranberries or blueberries
• TOPPING:
• 1/4 cup quick-cooking oats
• 1/4 cup firmly packed dark brown sugar
• 1/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 2 Tbsp. Country Crock® Spread

Directions:

1. For Muffins, preheat oven to 375°. Grease 12-cup muffin pan or line with paper cup cake liners; set aside.   In medium bowl, combine 2 cups flour, baking powder, salt and orange peel; set aside.   In large mixing bowl, with electric mixer, beat 1/2 cup Country Crock® Spread with 3/4 cup dark brown sugar until light and fluffy, about 5 minutes. Beat in eggs until blended. On low speed, alternately beat in flour mixture and milk, beginning and ending with flour mixture; fold in cranberries. Evenly spoon batter into prepared pan.   For Topping, in medium bowl, combine oats, 1/4 cup dark brown sugar, granulated sugar and 1/4 cup flour. Blend in 2 tablespoons Spread to form crumbs. Evenly sprinkle on muffins; press lightly.    Bake 25 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pan and serve warm or cool completely.