| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Bread, And, Muffins |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Recipe by: Sunset Magazine
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Oct 24, 1997
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