Cranberry Almond Muffins

These are yummy and very festive...serve with cream cheese spread or butter.  (I forgot to put the sliced almonds on top--but they're just as good!)


Cranberry Almond Muffins

Ingredients:

• 3 c. flour (can use whole grain if preferred)
• 1/2 c. sugar
• 2 tsp. baking powder
• 1 tsp. salt
• 1 tsp. baking soda
• 1 16-oz. container sour cream (can substitute all or part with plain yogurt)
• 1/3 c. milk
• 1/4 c. salad oil
• 1 tsp. almond extract
• 2 eggs
• 1 1/2 c. fresh cranberries, coarsely chopped
• 2 T. sliced blanched almonds

Directions:

Mix dry ingredients.  With a fork, blend eggs, milk, oil, almond extract, and sour cream.  Stir into dry ingredients--batter will be lumpy.  Fold in cranberries.  Pour into greased muffin tins. Sprinkle tops with almonds.  Bake at 375 degrees for 30 minutes.

Makes 18-24, depending on size of tins.

Enjoy!