Cranberry almond muffins

I had half a bag of cranberries in the freezer left over from the holidays, and I wanted to use them up. The buttermilk makes the muffins tender and the almonds add crunch.

Cranberry almond muffins
Makes 1 dozen

2 cups all purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup chopped fresh cranberries
1/4 cup sliced almonds, plus 1 tablespoon for sprinkling
2/3 cup buttermilk
1/4 cup butter, melted
1/2 teaspoon almond extract
1 egg, lightly beaten
cooking spray

Preheat oven to 400 degrees. Combine flour, sugar, baking powder and salt in a large bowl. Stir in cranberries and almonds. Combine buttermilk, butter, almond extract and egg - add this to the flour mixture and still until thoroughly mixed. Coat a muffin tin with cooking spray, spoon batter into muffin cups. The muffin cups should be about half full. Top each muffin with a sprinkle of almonds. Bake for 17 minutes or until muffins are browned and spring back when touched. Let muffins cool for 5 minutes, remove from pan and cool on a wire rack.