Heat oven to 375 degrees. Rinse cranberries and pick out any defective ones; let dry on paper towels.
Mix flours, sugar, baking powder, and salt in a medium mixing bowl. Whisk egg, milk, 4 T. of melted butter, and almond extract in a separate bowl. Fold liquid mixture into flour mixture (only until moistened). Stir in cranberries. Spoon batter in muffin pan lined with 12 baking cups.
In a small bowl, combine cinnamon, 2 T. sugar, and 1 T. flour, then cut the remaining tablespoon of cold butter into the cinnamon sugar until crumbly. Sprinkle topping over muffins, then sprinkle with sliced almonds. Bake until test done, about 22 minutes.
Note: This recipe came from my dear Minter Lane friend, Linda Foster. I made one adjustment to the recipe - I mixed half of the almonds into the batter, and used the other half for topping.
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|Serving Size: 1 Serving (72g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 66 (29%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 30.5mg||9 %|
|Sodium 220.2mg||8 %|
|Potassium 88mg||2 %|
|Total Carbohydrate 38g||11 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 35.9g|
|Protein 3.4g||5 %|
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Calories per serving: 225
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