1. Preheat oven to 400°F. Grease and flour twelve 3" by 1 1/2" muffin-pan cups.
2. In large bowl, mix first 5 ingredients. In medium-sized bowl, beat sour cream, milk, salad
*Or use twenty-four 2 V1i" by 1 1/4" muffin-pan cups; bake 20 minutes. Yield: 2 dozen muffins.oil, almond extract, and eggs until blended. Stir sour-cream mixture into flour mixture just until flour is moistened (batter will be lumpy). With rubber spatula, gently fold in cranberries.
3. Spoon batter into muffin-pan cups; sprinkle with sliced almonds. Bake 25 minutes or until golden and toothpick inserted in center of muffin comes out clean. Immediately remove muffins from pans; serve warm. Or cool on wire rack to serve later; reheat if desired.