 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
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:
1 1/2 cups unbleached all-purpose flour |
1 tablespoon baking powder |
1 teaspoon cinnamon |
1/2 teaspoon salt |
1 cup wheat germ |
2 large eggs |
1/2 cup plain soymilk or 1/2 cup vanilla-flavored soymilk |
1/2 cup fresh orange juice |
1/2 cup sugar |
1/2 cup almond oil or 1/2 cup corn oil |
1 orange, zest of |
1 cup slivered almonds, roasted |
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.
|
|