2 cups flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup vegetable oil
1 teaspoon lemon extract
1 cup fresh or frozen cranberries, halved
1/3 cup slivered almonds
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.
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.