Cranberry Almond Muffins - Foodie Recipe

1. Preheat oven to 375 degrees. Line a muffin pan with 12 paper liners and spray lightly with cooking spray.
2. In a large bowl combine oats, oat flour, whole wheat flour, Splenda brown sugar, baking powder, baking soda and salt.  Mix well.
3. Gently fold in dried cranberries and ¼ cup sliced almonds.
4. In a medium bowl whisk together buttermilk, sour cream, oil, egg, vanilla and almond extracts.
5. Make a well in the center of the dry ingredients and add the wet ingredients to the well, gently stirring until moist. Do not over mix.
6. Fill each muffin cup about 2/3 full with muffin batter. Sprinkle ½ teaspoon ground flax seed over each muffin then sprinkle the remaining ¼ cup sliced almonds evenly over the muffins. Press the flax seed and almonds gently into the muffin batter.
7. Bake muffins for 25-30 minutes or until toothpick inserted in center comes out clean.  Cool on wire rack.

Chef Tip: When filling the muffin cups, use a quick release ice cream scoop to make easy work of filling the cups.