Cranberry Almond Muffins

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

1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the eggs, sour cream, butter and extract; stir into dry ingredients just until moistened. Fold in 1/2 cup almonds.
2. Fill greased or paper-lined muffin cups half full; drop 1 tablespoon cranberry sauce into the center of each muffin. Cover with enough batter to fill cups three-fourths full; sprinkle with remaining almonds.
3. Bake at 375u0b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

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

Taken from www.tasteofhome.com/recipes/cranberry-almond-muffins/ (may not work)