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Orange Almond Mini-Muffins

  • 24servings
  • 30minutes
  • 110calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, E
MineralsZinc, Copper, Natrium, Fluorine, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup milk

  2. 1/3 cup vegetable oil

  3. 1/4 cup frozen orange juice concentrate, thawed

  4. 2 teaspoons grated orange peel

  5. 1/2 teaspoon almond extract

  6. 1 egg, slightly beaten

  7. 2 1/4 cups Gold Medal® all-purpose flour

  8. 1/2 cup granulated sugar

  9. 3 teaspoons baking powder

  10. 1/4 teaspoon salt

  11. 1/3 cup finely chopped blanched almonds

  12. 2 tablespoons decorator sugar crystals, if desired

  13. 2 tablespoons finely chopped blanched almonds, if desired

Instructions Jump to Ingredients ↑

  1. Heat oven to 400ºF. Grease bottoms only of 24 small muffin cups, 1 3/4x1 inch, or line with paper baking cups.

  2. In large bowl, beat milk, oil, juice concentrate, orange peel, almond extract and egg with spoon until blended. Stir in flour, granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Stir in 1/3 cup almonds. Divide batter evenly among cups. Sprinkle with sugar crystals and 2 tablespoons almonds.

  3. Bake muffins 10 to 15 minutes or until light golden brown. Immediately remove from pan to wire rack.

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