Almond-Orange Muffins
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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Comments
Your Summer Recipes looks good especially the Almond-Orange Muffins. Could you please advise on how to get more of your recipes especially on Pastry.
How long does it take to prepree and cook
Orange with almond sounds good. I haven’t tasted this combination.