Ingredients

Ingredients

2 cups all-purpose flour

1 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

1 teaspoon lemon extract

(I also added lemon zest)

1 cup fresh or frozen cranberries, halved

1/3 cup slivered almonds, toasted

Preparation

Directions

  1. 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.
  2. Fill paper-lined muffin cups two-thirds full; sprinkle with almonds. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.