Ingredients
1-1/2 cups all-purpose flour1/2 cup sugar1 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon salt2 large eggs1/2 cup sour cream1/4 cup butter, melted1/4 teaspoon almond extract3/4 cup sliced almonds, divided1/2 cup whole-berry cranberry sauce
Preparation
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.
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.
Bake at 375° 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.
