Prep 20 mins
Cook 20 mins
Almond-studded batter swirled with chocolate batter; wonderful with a mid-morning cup of coffee:)
- 2 cups flour
- 1⁄2 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3⁄4 cup toasted almond, sliced
- 3⁄4 cup milk
- 1⁄3 cup vegetable oil or 1⁄3 cup almond oil
- 1 large egg, beaten
- 1⁄4 cup unsweetened cocoa powder
- additional chopped almonds
- Preheat oven to 400*F.
- Have ready 12 greased or paper-lined standard-size muffin cups.
- In a bowl, combine the flour, sugar, baking powder, and salt; add the almonds.
- In another bowl, combine the milk, oil, and egg; add to the flour mixture just until moist.
- In a small bowl, combine 1/2 the batter and the cocoa powder.
- Spoon the plain batter evenly into one side of the muffin cups; add the chocolate batter to the other side.
- Gently marbelize the batters; sprinkle with additional almonds.
- Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
- Serve warm, dusted with powdered sugar.
I have had these in my cookbook a while, looking forward to trying them, and I made them this morning for breakfast. I didn't especially care for them. They looked very appetizing, and there wasn't any one thing about them that I didn't like, they were just so-so. The chocolate part of the batter was very stiff due to the addition of the cocoa powder and it just didn't seem right and didn't marble well. They just didn't have a good taste to me. I used all vegetable oil and a bit of almond extract. The kids were excited with the marble effect, but no one even finished one. I would not make them again. They were attractive, though!
Very simple recipe to make. The muffins came out very moist. I made these with just vegetable oil as almond oil is very expensive in the NE, as almond oil has an almond flavoring in it I did add almond extract to the vegetable oil.