Total Time
30mins
Prep 15 mins
Cook 15 mins

Fantastic muffins! From a newspaper last fall. I think this should be attributed to the Associated Press. The recipe says you can add 1 cup of raspberries, blueberries or blackberries but I've never tried it.

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F Line a 12-muffin pan with paper muffin cups.
  2. Sift flour, baking powder, cinnamon and salt into a bowl.
  3. Stir in 3/4 cup wheat germ, and set aside.
  4. In a large bowl, combine eggs, milk, juice, sugar and oil.
  5. Add dry ingredients all at once and stir lightly until liquid is absorbed; batter will be lumpy.
  6. Stir in orange zest and 3/4 cup almonds.
  7. Divide batter among muffin cups and sprinkle tops with remaining almonds and wheat germ.
  8. Bake 12 to 15 minutes or until a toothpick comes out clean.
  9. Remove from pan and let cool.

Reviews

(1)
Most Helpful

Great muffins. Easy, healthy and delicious. Perfect for a quick, filling nutritous breakfast. I used a 1/2 all-purpose-1/2 whole wheat flour blend, fat-free half and half instead of soy milk, fresh-squeezed OJ and sliced rather than slivered almonds. I omitted the topping. Thanks for a great healthy recipe that even the kids liked.

LolaG August 14, 2006

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