Side Pannel
Orange-Almond Mighty Muffins
Orange-Almond Mighty Muffins
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads, Quick Breads
Ingredients List
- 2 1/4 c All-purpose flour
- 1/2 c Granulated sugar
- 2 1/2 ts Baking powder
- 1/2 ts Baking soda
- 1/4 ts Salt
- 1 c Sliced almonds
- 1/2 c Milk
- 1/2 c Orange juice
- 1/4 c Butter; melted
- Powdered sugar
Directions
1) In a large bowl, mix flour, granulated sugar, baking powder, soda, and
salt until blended. Stir in almonds. Push mixture up sides of bowl to form
a well in center.
2) In a small bowl, combine milk, orange juice, butter, egg and orange
peel; beat to blend. Pour liquid mixture into well of flour mixture, mixing
lightly to blend. Batter should be lumpy.
3) Spoon mixture equally into 4 greased 6-oz custard cups (set cups at
least 2" apart on a shallow baking pan) or 6 greased muffin cups 2- 1/2 to
2-3/4" in diameter (fill alternate muffin cups); cups will be heaping full.
Sprinkle each muffin lightly with powdered sugar.
4) Bake filled custard cups in a 375 degree oven, filled muffin cups in a
400 degree oven, until a slender wooden pick inserted in center comes out
clean, 35 to 40 minutes for custard cup size muffins, 25 to 30 minutes for
smaller ones. Let cool about 5 minutes. Remove muffins from cups or pans
and serve hot or warm.
Makes 4 mighty or 6 large muffins. Formatted by Lynn Thomas DCQP82A.
salt until blended. Stir in almonds. Push mixture up sides of bowl to form
a well in center.
2) In a small bowl, combine milk, orange juice, butter, egg and orange
peel; beat to blend. Pour liquid mixture into well of flour mixture, mixing
lightly to blend. Batter should be lumpy.
3) Spoon mixture equally into 4 greased 6-oz custard cups (set cups at
least 2" apart on a shallow baking pan) or 6 greased muffin cups 2- 1/2 to
2-3/4" in diameter (fill alternate muffin cups); cups will be heaping full.
Sprinkle each muffin lightly with powdered sugar.
4) Bake filled custard cups in a 375 degree oven, filled muffin cups in a
400 degree oven, until a slender wooden pick inserted in center comes out
clean, 35 to 40 minutes for custard cup size muffins, 25 to 30 minutes for
smaller ones. Let cool about 5 minutes. Remove muffins from cups or pans
and serve hot or warm.
Makes 4 mighty or 6 large muffins. Formatted by Lynn Thomas DCQP82A.
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