Ingredients

• 0.75 cups milk
• 0.25 cups lemon juice
• 2 eggs
• 0.5 cups vegetable oil
• 2 cups all-purpose flour
• 1.25 cups white sugar
• 1 tablespoon baking powder
• 0.5 teaspoons salt
• 1 cup cranberries , halved
• 0.33 cups toasted slivered almonds

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 400 degrees F (205 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
3. 3 Whisk milk and lemon juice together in a jug to make sour milk; whisk in eggs and oil until smooth.
4. 4 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.
5. 5 Spoon batter into the prepared muffin cups, filling each 2/3 full; sprinkle with almonds.
6. 6 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.

Nutrition per serving