Lemon Cranberry Muffins

Directions

Ingredients :

2 cups all-purpose flour

1 ¼ cups white sugar

1 tablespoon baking powder

½ teaspoon salt

¼ cup lemon juice

¾ cup milk

2 eggs

½ cup vegetable oil

1 cup cranberries

halved

⅓ cup toasted slivered almonds

Methods :

Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.

Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.

Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.