Cranberry Almond Muffins

2 cups flour

1/2 cup oil

1/2 cup brown sugar

1 egg

1/4 cup sugar

2 teaspoons almond extract

2 teaspoons baking powder

1 cup frozen cranberries, chopped

1 teaspoon salt

1/3 cup slivered almonds

1 1/4 cups milk

Preheat oven to 350ºF. 

Grease a 12-cup muffin tin. Combine flour, both sugars, baking powder and salt in a medium mixing bowl.  Combine milk, oil, egg and almond extract in a separate mixing bowl. Add liquid ingredients to dry, stirring just until dry ingredients are moist.  Stir in sweetened dried cranberries.

Fill muffin cups 3/4 of the way full with batter. Sprinkle tops of muffins with sugar and almonds. Bake for about 25 minutes or until golden brown. Cool 5 minutes in the pan.

YIELD: 12 muffins.

Recipe submitted by The Cranberry Institute