Lemon Cranberry Muffins

Preheat oven to 400 degrees F (205 degrees C).

Grease 12 muffin cups, or line with paper muffin liners.

Combine flour, sugar, baking powder, and salt in a large bowl.

Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl.

Stir egg mixture into flour mixture until just moistened; fold in cranberries.

Fill prepared muffin cups two-thirds full; sprinkle with almonds.

Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes.

Cool for 5 minutes before removing from pan to wire rack.