Cranberry Almond Muffins [ Cranberries Yogurt Bread ]

Very light and moist - and not overly sweet. Chopping cranberries can be a humbling experience; but in my experience, the muffins are just as good even if the cranberries are left whole.

• Ready In: 40 mins
• Serves: 12-18
• Yields: 12-18 muffins

Ingredients

• 3  cups all-purpose flour
• 1⁄2 cup sugar
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1⁄8 teaspoon salt
• 2  cups plain yogurt
• 1⁄3 cup milk
• 1⁄4 cup  oil
• 1⁄2 teaspoon  almond extract
• 2  eggs, beaten
• 1 1⁄2 cups cranberries, fresh or frozen, coarsely chopped (or whole)
• 2  tablespoons  almonds, sliced or crushed

Directions

1. Preheat oven to 375 degrees. Grease and flour muffin tins for 12 large or 18 medium muffins. (Paper baking cups may also be used, though they will stick to the muffins.)
2. In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt.
3. In a medium bowl, stir the yogurt, milk, oil, almond extract and eggs until blended.
4. Stir the yogurt mixture into the flour mixture until moistened; batter will be lumpy.
5. With a rubber scraper and a gentle touch, fold in the cranberries.
6. Spoon the batter into the muffin cups and sprinkle with the almonds.
7. Bake muffins for 30 minutes or until toothpick inserted in the center comes out clean.
8. Remove the muffins from the pans immediately and cool on a wire rack.