Lemon-Cranberry Muffins

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.

• Ready In: 35 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

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

Directions

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.