Almond-Orange Muffins
Category: Desserts
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 vanilla or plain soy 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
Directions:
Preheat oven to 400°F (200°C). 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 or soy-based “cream cheese.”
You can add 1 cup of raspberries, blackberries or blueberries, if desired.
Tags: almond oil, almonds, baking powder, cinnamon, corn oil, eggs, flour, orange, orange juice, salt, sugar, vanilla soy milk, wheat germ
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Orange with almond sounds good. I haven’t tasted this combination.