| 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
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”