ORANGE ALMOND MINI-MUFFINS

Orange Almond Mini-Muffins image

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 24

Number Of Ingredients 13

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3/4 cup milk
1/3 cup vegetable oil
1/4 cup frozen orange juice concentrate, thawed
2 teaspoons grated orange peel
1/2 teaspoon almond extract
1 egg, slightly beaten
2 1/4 cups Gold Medal™ all-purpose flour
1/2 cup granulated sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/3 cup finely chopped blanched almonds
2 tablespoons decorator sugar crystals, if desired
2 tablespoons finely chopped blanched almonds, if desired

Steps:

Heat oven to 400°F. Grease bottoms only of 24 small muffin cups, 1 3/4x1 inch, or line with paper baking cups.
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.
Bake muffins 10 to 15 minutes or until light golden brown. Immediately remove from pan to wire rack.

Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 10 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 95 mg