I made these for my Dad for Father's Day this year. The recipe comes from Allrecipes.com. They're good, but I think mine need a little something extra. The recipe calls for lemon-extract, but I didn't have any, so instead I used the zest of one lemon, plus the juice from half. Still a little lacking in lemon flavour, so I think I'll make a lemon glaze to brush on top before I give them to him! I also omitted the almonds, as I was trying to make them as close to the muffins he buys on the road as I could! Not overly sweet.

Ingredients

12 serv.

cups all-purpose flour↗2
cup sugar↗1
teaspoons baking powder↗3
teaspoon salt↗1⁄2
eggs↗2
cup milk↗1
cup vegetable oil↗1⁄2
teaspoon lemon extract↗1
cup cranberries, fresh or frozen, halved↗1
cup slivered almonds, toasted↗1⁄3

Step-by-step instructions

1
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.
2
FIll paper-lined muffin cups two-thirds full; sprinkle with almonds. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Source: food.com

Original recipe ↗

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