Almond Citrus Muffins

Name: Almond Citrus Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 muffins, 12 serving(s)
Ingredients: 295.73 ml all-purpose flour; 9.85 ml baking powder; 1.23 ml salt; 236.59 ml all-bran cereal (original, NOT flakes); 177.44 ml nonfat milk; 118.29 ml firmly packed brown sugar; 59.14 ml orange juice; 4.92 ml grated orange peel (I use 1 tablespoon); 1.23 ml almond extract (I use 1/2 teaspoon); 1 egg, beaten; 59.14 ml vegetable oil; 118.29 ml chopped slivered almonds, toasted

Submitted by Out of the Blue

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

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Ready In:: 30mins
Ingredients:: 12
Yields:: 12 muffins
Serves:: 12

ingredients

295.73 ml all-purpose flour
9.85 ml baking powder
1.23 ml salt
236.59 ml all-bran cereal (original, NOT flakes)
177.44 ml nonfat milk
118.29 ml firmly packed brown sugar
59.14 ml orange juice
4.92 ml grated orange peel (I use 1 tablespoon)
1.23 ml almond extract (I use 1/2 teaspoon)
1 egg, beaten
59.14 ml vegetable oil
118.29 ml chopped slivered almonds, toasted

directions

In small bowl, stir together flour, baking powder and salt. Set aside.
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.
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.
Bake at 400F about 15 minutes or until toothpick inserted near center comes out clean. Serve warm.
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.