Cranberry-Almond Muffins

Preheat the oven to 350°. Butter and flour a 12-cup muffin pan.

In the bowl of an electric mixer, whisk together the 1 1/2 cups flour, almond flour, sugar, baking powder and salt.

In a large glass measuring cup, whisk together the milk, oil and egg, then whisk the wet ingredients into the dry mixture along with the cranberries. Divide the batter between the muffin cups and sprinkle with the almonds.

Bake the muffins 20 to 25 minutes, until a tester comes out clean. Let cool, then remove the muffins from the pan and serve.