| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 12 | Servings | ||
INGREDIENTS
| 1 | c | Toasted chopped almonds |
| 1/2 | c | Melted butter |
| 3/4 | c | Brown sugar |
| 1 | ts | Light corn syrup |
| 1 1/2 | c | Flour |
| 1/2 | c | Natural unprocessed bran |
| 1 | tb | Baking powder |
| 1 | ts | Cinnamon |
| 1/4 | ts | Salt |
| 2 | Eggs | |
| 1 | c | Milk |
| 1 | ts | Vanilla extract |
| 1/4 | ts | Almond extract |
| 1/4 | ts | Grated orange peel |
| 1/4 | c | Currants |
INSTRUCTIONS
Preheat oven to 350F. Sprinkle 1/2 cup toasted almonds equally among 4 dozen minimuffin cups or 12 regular muffin cups. Stir together 1/4 cup butter, 1/4 cup brown sugar and the corn syrup; divide between muffin cups. Set aside. Combine flour with remaining 1/2 cup brown sugar, bran, baking powder, cinnamon and salt; mix well. Whisk together eggs, remaining 1/4 cup butter, milk, vanilla, almond extract and orange peel. Pour wet ingredients into dry ingredients and mix until just moistened. Fold in remaining 1/2 cup almonds and currants. Spoon batter into prepared muffin cups. Bake 20 minutes for minimuffins or 25-30 minutes for regular muffins, until tops are golden brown. Remove from oven and turn pans upside down on baking sheet. Let pans stand upside-down several minutes to allow sticky mixture to coat muffins. Remove from pan and scrape any remaining mixture onto muffins. Yields 4 dozen minimuffins or 12 regular muffins. Amount Per Serving Calories 268 Calories from Fat 141 Percent Total Calories From: Fat 53% Protein 9% Carb. 38% Nutrient Amount per % Daily Serving Value Total Fat 16 g 24% Saturated Fat 6 g 30% Cholesterol 59 mg 20% Sodium 239 mg 10% Total Carbohydrate 26 g 9% Dietary Fiber 1 g 3% Protein 6 g Vitamin A 7% Vitamin C 8% Iron 8% Posted to recipelu-digest by jeryder@juno.com on Mar 24, 1998
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“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”