3 cups flour
1/2 cup Splenda®
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
16 ounces reduced-fat sour cream
1/3 cup skim milk
1/4 cup oil
1/2 teaspoon almond extract
1 cup dried cranberries
1/4 cup slivered almonds
Preheat oven to 375°. Grease and flour muffin pans, or use paper liners.
Mix flour, Splenda®, baking powder, baking soda, and salt. In a separate bowl mix sour cream, milk, oil, extract, and eggs until blended.
Stir sour cream mixture into flour mixture until just moistened. Stir in cranberries and almonds.
Bake for 30 minutes until tops slightly browned.