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    You are in: Home / Recipes / Almond Citrus Muffins Recipe
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    Almond Citrus Muffins

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Out of the Blue's Note:

    Very tasty muffins. From the all-bran.com website.

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    Ingredients:

    Serves: 12

    Yield:

    muffins

    Units: US | Metric

    • 1 1/4 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1 cup all-bran cereal (original, NOT flakes)
    • 3/4 cup nonfat milk
    • 1/2 cup firmly packed brown sugar
    • 1/4 cup orange juice
    • 1 teaspoon grated orange peel (I use 1 tablespoon)
    • 1/4 teaspoon almond extract (I use 1/2 teaspoon)
    • 1 egg, beaten
    • 1/4 cup vegetable oil
    • 1/2 cup chopped slivered almonds, toasted

    Directions:

    1. 1
      In small bowl, stir together flour, baking powder and salt. Set aside.
    2. 2
      In large bowl, stir together cereal, milk, sugar, orange juice, orange peel and almond extract. Let stand 2 minutes or until cereal is softened. Add egg and oil. Beat well. Add flour mixture, stirring until just combined.
    3. 3
      Spoon batter evenly into twelve 2 1/2-inch muffin cups coated with cooking spray or lined with paper bake cups. Sprinkle almonds on top.
    4. 4
      Bake at 400F about 15 minutes or until toothpick inserted near center comes out clean. Serve warm.
    5. 5
      To toast almonds: Spread in a single layer in shallow baking pan. Bake at 350F for 5 to 10 minutes until light golden brown. Watch carefully and stir once or twice to avoid burning.

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    Ratings & Reviews:

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    Nutritional Facts for Almond Citrus Muffins

    Serving Size: 1 (62 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 175.7
     
    Calories from Fat 68
    39%
    Total Fat 7.6 g
    11%
    Saturated Fat 0.9 g
    4%
    Cholesterol 17.9 mg
    5%
    Sodium 138.8 mg
    5%
    Total Carbohydrate 25.0 g
    8%
    Dietary Fiber 2.3 g
    9%
    Sugars 11.1 g
    44%
    Protein 4.0 g
    8%

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