1 1/2 c. all purpose flour
1/2 c. sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 lg. eggs
1/4 c. (1/2 stick) butter, melted
1/2 c. sour cream
1/2 tsp. almond extract
3/4 c. sliced almonds, unblanched
1/2 c. whole berry
Cranberry sauce

1. Heat oven to 375 degrees. Line muffin pans with foil baking cups or place baking cups on a baking sheet.

2. Mix flour, sugar, baking powder, baking soda and salt in a large bowl.

3. Break eggs into another bowl. Whisk in butter, sour cream and almond extract. When blended, stir in 1/2 cup almonds.

4. Pour egg mixture over dry ingredients and fold in just until dry ingredients are moistened.

5. Spoon 2 tablespoons of batter into each baking cup. Top with a tablespoon of cranberry sauce, then with remaining batter. Sprinkle with remaining almonds. (Fill to 2/3 full.)

6. Bake 30 to 35 minutes or until brown and springy to touch. These are marvelous served warm. Yield: 8 regular muffins.