Almond Orange Muffins created by: Almond Board of California
description:
The natural sweet and sour taste of orange adds new depth to these soft-baked muffins. And with slivered almonds to top things off, they truly are an unbeatable breakfast treat.
servings 12
ingredients 1 1/2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup wheat germ, divided
2 large eggs
1/2 cup plain or vanilla-flavored almond milk
1/2 cup fresh orange juice
1/2 cup sugar
1/2 cup almond oil or corn oil
Zest of 1 orange
1 cup slivered almonds, roasted*, divided
preparation Preheat oven to 400°F. Line a muffin pan with paper muffin cups. Sift 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 cup almonds. Divide batter among muffin cups and sprinkle tops with remaining almonds and wheat germ. Bake 12 to 15 minutes or until a toothpick comes out clean. Remove from pan and let cool. Serve with almond butter, Benecol Ò , Take Control Ò , or soy-based “cream cheese.” 

* To roast slivered, chopped or sliced almonds : Spread in an ungreased baking pan. Place in 350ºF oven and bake 5 to 6 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven.