3 c. flour
1/2 c. sugar
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 (16 oz.) container sour cream
1/3 c. milk
1/4 c. salad oil
1/2 tsp. almond extract
2 eggs
1 1/2 c. fresh or frozen cranberries, chopped
2 tbsp. sliced blanched almonds

Grease and flour 12 (3 inch) muffin pan cups or 24 (2 1/2 inch) muffin pan cups.

Preheat oven to 375 degrees. In large bowl with a fork, mix first 5 ingredients. In medium bowl, beat sour cream, milk, salad oil, almond extract and eggs until blended. Stir into the flour mixture just until flour is moistened.

With rubber spatula, gently fold in cranberries. Spoon batter into muffin pan; sprinkle with sliced almonds. Bake 30 minutes or until toothpick inserted in center comes out clean. Serve warm or cool on rack to serve later.