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Orange Almond Mini-Muffins

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Who wouldn't want to find a basket of these muffins alongside a morning cup of coffee or tea? They can be on your table in about 30 minutes.

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(9 Ratings)

9 Ratings

5 spoons 56%

4 spoons 11%

3 spoons 11%

2 spoons 22%

1 spoons

Member Reviews (4)

2d97c4e8-3ce8-4f3a-9b39-b3efb51a8cbb

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PREP TIME
15 Min
TOTAL TIME
30 Min
SERVINGS
24

3/4: cup milk

1/3: cup vegetable oil

1/4: cup frozen orange juice concentrate, thawed

2: teaspoons grated orange peel

1/2: teaspoon almond extract

1: egg, slightly beaten

2 1/4: cups Gold Medal® all-purpose flour

1/2: cup granulated sugar

3: teaspoons baking powder

1/4: teaspoon salt

1/3: cup finely chopped blanched almonds

2: tablespoons decorator sugar crystals, if desired

2: tablespoons finely chopped blanched almonds, if desired

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1 Heat oven to 400ºF. Grease bottoms only of 24 small muffin cups, 1 3/4x1 inch, or line with paper baking cups.
2 In large bowl, beat milk, oil, juice concentrate, orange peel, almond extract and egg with spoon until blended. Stir in flour, granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Stir in 1/3 cup almonds. Divide batter evenly among cups. Sprinkle with sugar crystals and 2 tablespoons almonds.
3 Bake muffins 10 to 15 minutes or until light golden brown. Immediately remove from pan to wire rack.

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Expert Tips

To make 12 regular-size muffins, grease bottoms only of 12 muffin cups, 2 1/2x1 1/4 inches. Bake 20 to 25 minutes.

Try a new flavor. Omit the almond extract in the batter and the chopped almonds in the topping. Stir either 1/2 cup mini semisweet chocolate chips, 3/4 cup finely chopped fresh or frozen cranberries or 1 tablespoon poppy seed into the batter.

Enhance the flavor of these muffins by serving them with Orange Butter. Mix 1/2 cup softened butter or margarine, 1 tablespoon orange juice and 1 1/2 teaspoons grated orange peel.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Muffin)

Calories 110

(Calories from Fat 45),

Total Fat 5g

(Saturated Fat 1g,
Trans Fat ncg),

Cholesterol 10mg;
Sodium 95mg;
Total Carbohydrate 15g

(Dietary Fiber 1g,
Sugars ncg),

Protein 2g;

Percent Daily Value*:

Vitamin A 0.00%;
Vitamin C 2.00%;
Calcium 4.00%;
Iron 4.00%;

Exchanges:

1 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 4 Reviews View All

Posted 1/5/2011 3:29:57 PM REPORT ABUSE KTLady said:

Rating:

I was looking forward to making these but they came out very dry, will not be making again.

This reply was: Helpful Inspiring

Posted 7/19/2010 10:24:02 AM REPORT ABUSE Pooch7 said:

Rating:

I was very disappointed with these. I followed the receipe exactly and was very concerned that the batter was so thick and a pain to put into the tins. I used the sugar crystals and they meltefd and sunk to the bottom of the paper cups and burnt the bottom of the liners. The muffins were dry and crumbly. I love the concept but I am going to play with the receipe with hopes of getting a moister muffin.

This reply was: Helpful Inspiring

Posted 10/14/2009 9:02:11 AM REPORT ABUSE

Rating:

These are keepers.........I like the orange zest flavour. One change I made and it was a mistake......I forgot the egg but they came out ok....Didn't take long for these to dissapear.....My family thought they tasted like mini donut holes without the grease! Quick and easy to make....

This reply was: Helpful Inspiring