Cranberry Almond Muffins

1 3/4 cups unbleached all-purpose flour
3/4 cup raw sugar
1/2 tsp. sea salt
2 tbs. non-aluminum baking powder
3/4 cup milk or unsweetened almond milk
1/3 cup safflower oil
1 large egg
2 tsp. pure almond extract
1 cup fresh or frozen cranberries

 

Preheat oven to 400°. In a large bowl,
stir together flour, sugar, salt and baking
powder. In a separate bowl mix together
milk, oil, egg, and almond extract. Add wet
ingredients to the dry ingredients all at once,
stir just until combined. Stir in the cranberries.
Fill greased or paper lined muffin cups
three-fourths full with batter. Sprinkle a little
additional sugar on the top of each muffin,
if desired, and bake for 20 minutes or until
a toothpick inserted into the center of the
muffin comes out clean.
Makes 1 dozen muffins.

 

Note: I also add 2 tbs. flaxseed meal, which
is optional. You can also add 2 tbs. of orange
zest to give these muffins a little citrus flavor.