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Orange Almond Mini-Muffins

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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( 10 Ratings)

10 Ratings

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Member Reviews ( 4 )

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Prep Time 15 min
Total Time 30 min
Servings 24

Ingredients

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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Directions

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.

EXPERT TIPS

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 questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin

Calories: 110
Calories from Fat: 45),

% Daily Value

Total Fat: 5g; 5%
(Saturated Fat 1g, 1% ),
Cholesterol: 10mg; 10%;
Sodium: 95mg; 95%;
Total Carbohydrate: 15g; 15%
(Dietary Fiber 1g 1% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 2%;
Calcium: 4%;
Iron: 4%;

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.

REVIEWS & 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