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!