From Paulette Vickery's Recipe Collection

Cranberry Almond Muffins

breads, fruits

2 cup flour
1/2 cup brown sugar
1/4 cup white sugar
2 teaspoon baking powder
1 teaspoon salt
1 1/4 cup milk
1/2 cup oil
1 each egg
2 teaspoon almond extract
1 cup fresh cranberries, chopped
1 single sugar
1/3 cup slivered almonds

Preheat oven to 350 degrees. Grease a 12 cup muffin tin. Combine flour, both sugars, baking powder, and salt, in a medium mixing bowl. Combine milk, oil, eggs, and almond extract in a separate mixing bowl. Add liquid ingredients to dry, stirring just until dry ingredients are moist. Stir in cranberries. Fill muffin cups 3/4 full with batter. Sprinkle tops of muffins with sugar and almonds. Bake for 25 minutes, or until golden brown. Cool 5 minutes in muffin tin, then remove to a wire rack to cool completely.

Yield: 12 servings





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