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Ingredients

2 cups all-purpose flour 1 ¼ cups white sugar 1 tablespoon baking powder ½ teaspoon salt ¼ cup lemon juice ¾ cup milk 2 eggs ½ cup vegetable oil 1 cup cranberries, halved ⅓ cup toasted slivered almonds

Nutrition Info

281.3 calories carbohydrate: 40 g cholesterol: 32.2 mg fat: 12 g fiber: 1.3 g protein: 4.4 g saturatedFat: 1.8 g servingSize: - sodium: 237.7 mg sugar: 22.3 g transFat: : - unsaturatedFat: : -

Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk, beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened, fold in cranberries. Fill prepared muffin cups two-thirds full, sprinkle with almonds.
Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.

12 muffins

These sweet and tangy muffins bake up very quickly -- perfect for those unexpected guests!