3 cups flour                            
1/2 cup sugar
2 tsp. baking powder              
1 tsp. baking soda
1/4 tsp. salt                              
1/3 cup milk
1 (16 oz.) container sour cream                    
1/4 cup salad oil
1/2 tsp. almond extract            
2 eggs
1 1/2 cups cranberries, coarsely chopped
2 Tbsp. sliced, blanched almonds

In a large bowl, mix together flour, sugar, baking powder, soda and salt.  In a separate bowl, beat together the sour cream, milk, salad oil, almond extract and eggs until blended. 

Stir sour cream mixture into flour mixture just until flour is moist.  Gently fold in cranberries and almonds.  Spoon greased muffin cups 2/3 full and bake at 375º for 25-30 minutes.

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