Lemon Cranberry Muffins Recipe

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.