Almond Cranberry Muffins (Copy)

1 cup cranberries, halved

3/4 cup granulated sugar, divided

1 1/2 cups whole wheat flour

1/2 cup all-purpose flour

1 T baking powder

1/2 tsp salt

1/4 cup lemon juice

3/4 cup skim milk

2 eggs

1/2 cup canola oil

1/2 tsp almond extract

1/3 cup slivered almonds

Preheat oven to 400 degrees F. Spray a 12 count muffin tin with non-stick cooking spray.

In a medium bowl, sprinkle 1/4 cup of the sugar over the cranberries. Stir and allow to rest while combining other ingredients.

In another medium bowl, combine the remaining 1/2 cup sugar, both flours, baking powder, and salt. Stir well.

In a large measuring cup, combine lemon juice and milk stirring well. Add eggs, oil, and almond extract. Beat the mixture lightly with a whisk.

Stir the wet ingredients into the dry ingredients and mix until moistened. Fold in cranberries. Fill muffin tin and sprinkle with almond slivers.

Bake for 18 minutes. Cool and enjoy!