Cranberry Eggnog Muffins

2-1/4 cups flour
1 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
2 eggs
3/4 cup eggnog
1/3 cup margarine, melted
1 teaspoon almond extract
1 cup cranberries, coarsely chopped
2 Tablespoons sugar

Streusel Topping:
1/2 cup sugar
1/2 cup flour
1/2 cup chopped pecans
1/4 cup margarine

In a small bowl, combine cranberries with 2 Tablespoons sugar.

In a large bowl, stir together flour, 1 cup sugar, baking powder, and salt; set aside.

In a separate bowl, beat eggs, eggnog, melted margarine, and almond extract. Add mixture, all at once, to dry ingredients. Stir just until moistened. Fold in cranberries.

Fill well-greased or sprayed muffin tins two-thirds full. Combine streusel topping ingredients, cutting in margarine until crumbly. Sprinkle on top of muffins.

Bake in preheated 400-degree oven for 20 to 25 minutes or until muffins test done. Cool in tins for 5 minutes; remove to wire rack.