Orange Almond Honey Muffins
Yield
8 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
butter
or margarine, softened |
|
| ½ | cup |
honey
|
|
| 1 | each |
eggs
|
|
| ¼ | cup |
orange juice, concentrated
|
|
| ½ | teaspoon |
orange zest
grated |
|
| ½ | cup |
almonds
chopped, toasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
butter
or margarine, softened |
|
| 118 | ml |
honey
|
|
| 1 | each |
eggs
|
|
| 59 | ml |
orange juice, concentrated
|
|
| 2.5 | ml |
orange zest
grated |
|
| 118 | ml |
almonds
chopped, toasted |
*
|
Directions
In a small bowl, combine flour, baking powder, baking soda and salt; set aside.
Using an electric mixer, beat butter and honey until light.
Beat in egg, orange juice concentrate and orange peel.
Gradually add flour mixture, mixing until just blended; stir in almonds.
Spoon into 8 greased or paper-lined 2½ inch muffin cups.
Bake at 350℉ (180℃) F for 25 to 30 minutes, or until toothpick inserted in center comes out clean.
Remove muffins from pan to wire rack.
Serve warm or at room temperature.
