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2C Flour
1C Sugar
3t Baking Powder
1/2t Salt
2 Eggs
1C Milk
1/2C Vegetable Oil
1t Lemon Extract
1C Cranberries (fresh or frozen)
1/3C Almonds (slivered)

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
for 18-20 minutes or until a toothpick comes out clean. Cool for 5
minutes before removing from pan to a wire rack. Yield: 1 dozen

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