Ingredients
12
12 servings
- •0.75 cup milk
- •0.25 cup lemon juice
- •2 eggs
- •0.5 cup vegetable oil
- •2 cups all-purpose flour
- •1.25 cups white sugar
- •1 tablespoon baking powder
- •0.5 teaspoon salt
- •1 cup cranberries, halved
- •0.33333334326744 cup toasted slivered almonds
Instructions
- Gather all ingredients.
- Preheat the oven to 400 degrees F (205 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Whisk milk and lemon juice together in a jug to make sour milk; whisk in eggs and oil until smooth.
- Stir flour, sugar, baking powder, and salt together in a large bowl, making a well in the center; pour milk mixture into well and stir just until batter is combined; fold in cranberries.
- Spoon batter into the prepared muffin cups, filling each 2/3 full; sprinkle with almonds.
- Bake in the preheated oven until tops spring back when lightly pressed, about 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutritional Facts
Per 12 servings
- Calories: 281
- Carbohydrate: 40g
- Fat: 12g
- Fiber: 1g
- Protein: 4g
- Sugar: 22g
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