Zesty, aromatic breakfast bites.
Almond Orange Muffins
Category
Breads and Cereals
Ingredients
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1-1/2 cups all-purpose flour
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1 tablespoon baking powder
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1 teaspoon cinnamon
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1/2 teaspoon salt
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1 cup wheat germ, divided
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2 large eggs
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1/2 cup soy milk
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1/2 cup fresh orange juice
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1/2 cup sugar
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1/2 cup almond oil or corn oil
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Zest of 1 orange
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1 cup Mandelin Blanched Slivered Almonds, roasted*, divided
Directions
Preheat oven to 400°. Line a muffin pan with paper muffin cups.
Stir flour, baking powder, cinnamon and salt into a bowl; stir in 3/4 cup wheat germ and set aside. In a large bowl, combine eggs, milk, juice, sugar and oil. Add dry ingredients all at once and stir lightly until liquid is absorbed; batter will be lumpy. Stir in orange zest and 3/4 cups almonds.
Divide batter among muffin cups and sprinkle tops with remaining almonds and wheat germ. Bake 12 to 15 minutes or until toothpick comes out clean. Remove from pan and let cool. Serve with Mandelin Classic natural roasted almond butter.
*To roast slivered almonds, spread on an ungreased baking pan. Place in 350°oven and bake for 5 to 6 minutes until golden brown and fragrant. Stir once or twice to assure even browning. Note that almonds will continue to roast slightly upon removing from oven.
Recipe Note
Almond Board of California