Cranberry Almond Muffins Cranberries Yogurt Bread

• 3 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 2 cups plain yogurt
• 1/3 cup milk
• 1/4 cup oil
• 1/2 teaspoon almond extract
• 2 eggs, beaten
• 1 1/2 cups cranberries, fresh or frozen, coarsely chopped (or whole)
• 2 tablespoons almonds, sliced or crushed

1. Preheat oven to 375 degrees. Grease and flour muffin tins for 12 large or 18 medium muffins. (Paper baking cups may also be used, though they will stick to the muffins.)
2. In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt.
3. In a medium bowl, stir the yogurt, milk, oil, almond extract and eggs until blended.
4. Stir the yogurt mixture into the flour mixture until moistened; batter will be lumpy.
5. With a rubber scraper and a gentle touch, fold in the cranberries.
6. Spoon the batter into the muffin cups and sprinkle with the almonds.
7. Bake muffins for 30 minutes or until toothpick inserted in the center comes out clean.
8. Remove the muffins from the pans immediately and cool on a wire rack.

allpurpose, sugar, baking powder, baking soda, salt, plain yogurt, milk, oil, almond extract, eggs, cranberries, almonds

Taken from www.food.com/recipe/cranberry-almond-muffins-cranberries-yogurt-bread-334524 (may not work)