Cranberry Lemon Muffins

This recipe doesn't take much time and can probably be altered with different fruit and flavorings if you wanted.

2 cups all-purpose flour

1 cup sugar

3 tsps baking powder

1/2 tsp salt

2 eggs

1 cup milk

1/2 cup vegetable oil or unsweetened applesauce

1 tsp lemon extract

1 cup cranberries (I used dried, but you could also use fresh or frozen)

1/3 cup slivered almonds

Combine the dry ingredients in a large bowl. In a smaller bowl, beat the eggs, milk, oil/applesauce and extract. Stir into dry ingredients until moistened. Fold in cranberries.

Fill paper-lined muffin cups 2/3 full; sprinkle with almonds and a few cranberries. Bake at 400 degrees for 18-20 minutes. Cool for 5 minutes before removing from pan to a wire rack.

Makes about 16 muffins.