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.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.