Tender, sweet and tart!
2 cup all purpose flour
1 cup sugar
3 tsp baking powder
½ tsp salt
¾ cup milk
½ cup vegetable oil
¼ cup lemon juice
1 cup fresh or frozen cranberries
⅓ cup slivered almonds, toasted
In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil and lemon juice. Stir into dry ingredients just until moistened. Fold in cranberries.
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.