Almond-Orange Muffins
Source of Recipe
Chyrel
List of Ingredients
Almond-Orange Muffins
1 1/2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup wheat germ
2 large eggs
1/2 cup plain or vanilla-flavored 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 Recipe
Preheat oven to 400 degrees.
Line a muffin pan with paper muffin cups.
Sift flour, baking powder, cinnamon and salt into a bowl; stir in ? 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 ? 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.”
Makes 12 muffins.
Note: Add 1 cup of raspberries, blackberries or blueberries, if desired.
Nutritional information: 293 cal., 8 g pro., 17 g fat (2 g saturated fat), 35 mg chol., 29 g carbo., 3 g fiber, 430 mg sodium.
Yields 12
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