I was a little lazy and didn't toast my almonds - but they were delish anyway!
Lemon Cranberry Muffins
adapted from allrecipes.com
2 cups all-purpose flour
1 cup sugar (used 3/4 cup)
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk (used low-fat and added some fresh lemon juice to the milk)
1/2 cup vegetable oil (used Canola oil)
1 teaspoon lemon extract
1 cup fresh or frozen cranberries, halved
1/3 cup slivered almonds, toasted (didn't toast my almonds)
- In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in cranberries.
- Fill paper-lined muffin cups two-thirds full; sprinkle with almonds. Bake at 350 degrees F for 25-28 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.