In a bowl, combine the flour, sugar, baking powder.baking soda, & salt. In another bowl, whisk the eggs, sour cream, butter and extract; stir into dry ingredients just until moistened. Fold in 1/2 c. almonds.
Fill greased muffin cups half full; drop 1 T. cranberry sauce into center of each muffin. Cover with enough batter to fill cups 3/4 full; sprinkle with remaining almonds.
Bake at 375 for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pan. Serve warm.
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