Cranberry Almond Muffins

I made the following cranberry almond muffins today. I substituted gluten-free flour plus 2 teaspoons of xanthan gum. They turned out really well. I adapted this recipe from:
http://www.razzledazzlerecipes.com/thanksgiving/craalm.htm

2 C. flour (use GF flour mix)

2 teaspoons Xanthan Gum

1/2 C. brown sugar
1/4 C. sugar
2 t. baking powder
1 t. salt
1 1/4 C. milk
1/2 C. oil (you could sub 1/4 cup of unsweetened apple sauce for 1/4 cup of the oil)
1 egg
2 t. almond extract (I used only about 1 teaspoon of pure almond extract)
1 C. frozen cranberries, rinsed and chopped
1/3 C. slivered almonds
A little extra sugar for topping (I did not include the sugar - they are sweet enough)

Preheat oven to 350°F. Grease a 12-cup muffin pan.

Combine flour, both sugars, baking powder, xanthan gum and salt in a medium mixing bowl. Combine milk, oil, egg and almond extract in a separate mixing bowl. Add liquid ingredients to dry, stirring just until dry ingredients are moist. Stir in cranberries (cranberries don't need to be completely thawed out, just enough to be chopped).

Fill muffin cups 3/4 full with batter. (I used baking cups to make clean up easier). Sprinkle tops of muffins with a little sugar and the almonds. Bake for about 25 minutes or until golden brown. Cool 5 minutes in the pan.

Makes 12 muffins.

FROM:
http://www.razzledazzlerecipes.com/thanksgiving/craalm.htm