3 c. all-purpose flour
1/2 c. sugar
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
16 oz. sour cream
1/3 c. milk
1/4 c. salad oil (not olive oil)
1/4 tsp. almond extract
2 eggs
1 1/2 c. cranberries, coarsely chopped
2 tbsp. sliced blanched almonds

Grease and flour 12 (3 inch) muffin pan cups. Preheat oven to 375 degrees. Using a fork, mix the first 5 ingredients in a large bowl. In medium bowl, beat sour cream, milk, salad oil, almond extract and eggs until blended, using a fork. Stir sour cream mixture into flour mixture just until flour is moistened. Batter will be lumpy.

With rubber spatula, gently fold in cranberries. Spoon batter into muffin pan cups; sprinkle with sliced almonds. Bake 30 minutes. Remove immediately from pans. Serve warm. Makes 12 muffins.