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About a week ago, I decided to do some more experimenting with cranberry muffins (since we still had some cranberries in the freezer).  I found a recipe in the Company’s Coming Mostly Muffins recipe book by Jean Pare for Sunny Cranberry Muffins. I changed the recipe quite a bit to suit my tastes and the ingredients on hand.

My muffins were a huge hit! I made them in the morning for breakfast and all 12 were gone by noon. They were super soft, with a crunch on top from the lightly toasted almonds. The muffins were very flavorful. The rum extract complemented the pineapple juice very well which created an explosion of flavors!

I will definitely be making these again. My mom liked them so much she made them this morning!

Here is my adapted recipe.

Cranberry Almond Muffins
*makes 12 medium sized muffins

1 cup all purpose flour
1 cup whole wheat flour
1 cup white sugar
1 tbsp baking powder
¼ tsp salt
2 large eggs
½ cup sour milk (add 2 tsp white vinegar to skim milk)
1 tsp lemon extract
2 tsp rum extract
½ cup pineapple juice
¼ cup olive oil
1 cup fresh or frozen cranberries
¼ cup sliced almonds

Preheat oven to 350 degrees. Grease muffin tin. In a large bowl add the flours, sugar, salt, and baking powder. Mix well. Add the cranberries and stir to combine. Add the eggs, sour milk, rum and lemon extracts, pineapple juice, and olive oil, and stir until a smooth thick muffin batter is formed. Spoon into muffin tins. Sprinkle with almond slices. Bake for about 20 minutes or until a tooth pick inserted comes out clean. Serve warm or cool.