Orange-Almond Mini Muffins

 

1

egg

3/4

cup fat-free (skim) milk

1/4

cup canola oil

1/4

cup frozen (thawed) orange juice concentrate

2

teaspoons grated orange peel

1/2

teaspoon almond extract

2 1/4

cups Gold Medal® all-purpose flour

1/2

cup granulated sugar

3

teaspoons baking powder

1/4

teaspoon salt

1/4

cup finely chopped blanched almonds

2

tablespoons coarse sugar crystals (decorating sugar), if desired

2

tablespoons finely chopped blanched almonds, if desired

• 1 Heat oven to 400°F. Grease bottoms only of 24 mini muffin cups with shortening or line with paper baking cups. In large bowl, beat egg slightly with spoon. Beat in milk, oil, juice concentrate, orange peel and almond extract until blended. Stir in flour, granulated sugar, baking powder and salt just until dry ingredients are moistened (batter will be lumpy).
• 2 Stir in 1/3 cup almonds. Divide batter evenly among muffin cups. Sprinkle with sugar crystals and 2 tablespoons almonds.
• 3 Bake 10 to 15 minutes or until light golden brown. Immediately remove muffins from pan to cooling rack. Serve warm or cool.