|
| 1 | tablespoon Original Bisquick® mix |
| 2 | tablespoons packed brown sugar |
| 2 | tablespoons sliced almonds |
| 1 | tablespoon butter or margarine |
|
| 1 | teaspoon grated orange peel |
| 1/2 | cup orange juice |
| 1/3 | cup packed brown sugar |
| 1/4 | cup vegetable oil |
| 1/2 | teaspoon almond extract |
| 1 | egg |
| 2 | cups Original Bisquick® mix |
| 1/4 | cup sliced almonds |
| 1. | Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line muffin cups with paper baking cups. In medium bowl, mix 1 tablespoon Bisquick mix, 2 tablespoons brown sugar and 2 tablespoons almonds. With fork, cut in butter until crumbly. Set aside. |
| 2. | In large bowl, mix orange peel, orange juice, 1/3 cup brown sugar, the oil, almond extract and egg. Stir in 2 cups Bisquick mix just until moistened. Stir in 1/4 cup almonds. Divide batter evenly among muffin cups. Sprinkle with streusel topping. |
| 3. | Bake 13 to 15 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm. |
| Increase orange juice to 3/4 cup; decrease oil to 2 tablespoons. Bake 14 to 16 minutes. |
|
| Serve these muffins warm with honey butter or cream cheese. Add fresh fruit and hot tea for a light breakfast or snack. |
Nutrition Information:
200 ( 90); 11g ( 2 1/2g, 1/2g); 20mg; 270mg; 23g ( 0g, 11g); 3g 0%; 4%; 4%; 6% 1 ; 1/2 ; 0 ; 2 1 1/2