Mix wet ingredients, including cranberries.

Add sugar to wet mixture. Blend.

In separate bowl, mix dry ingredients.

Pour wet mixture into flour/dry mixture and fold until just mixed. Over-mixing will cause the muffins to be super dense and thick.

Scoop about a tablespoon of mixture into small muffin tins, or until each tin is 3/4 full.

I topped each muffin with a whole almond just for decoration. Plus, almonds are good.

Bake at 375 degrees for 20 min or until golden brown on the tops.