Cranberry Almond Sour Cream Muffins

• 1 1/2 cups flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs
• 1/4 cup melted butter
• 1/2 cup sour cream
• 1/2 teaspoon almond extract
• 3/4 cup sliced almonds
• 1/2 cup whole berry cranberry sauce

1. Heat oven to 375 degrees F. Line muffin pans with paper baking cups.
2. Mix flour, sugar, baking powder, baking soda and salt in a large bowl.
3. Break eggs into another bowl. Whisk in butter, sour cream and almond extract. When blended, stir in 1/2u0b0C almonds.
4. Pour egg mixture over dry ingredients and mix just until blended.
5. Spoon 2 scant T. of batter into each baking cup. Top with a level T. of cranberry sauce and then with remaining batter. Sprinkle with remaining almonds.
6. Bake 30-35 minutes or until brown and springy to the touch. Let stand for 20 minutes before removing from muffin cups.

flour, sugar, baking powder, baking soda, salt, eggs, butter, sour cream, almond extract, almonds, whole berry

Taken from www.food.com/recipe/cranberry-almond-sour-cream-muffins-173800 (may not work)