Orange Almond Muffins
Servings
6Serving size
1 muffinThis recipe can be multiplied and will keep for 24 – 48 hours in a plastic bag. These freeze fairly well if sealed tightly in a plastic bag.
Ingredients
| 1 large Egg(s) (separated) |
| 1 Tbsp. Unsalted butter |
| 1/2 cup Z-Sweet / Stevia |
| 2 Tbsp. Nonfat Greek Yogurt |
| 1 1/2 tsp. Morton + Bassett Spices Pure Morton Bassett Almond Extract Oz |
| 1 cup Enriched all purpose white flour |
| 1/2 cup Whole wheat flour |
| 1/4 tsp. Salt |
| 1 tsp. Baking powder |
| 1/4 tsp. Baking soda |
| 2 cup Wheat germ |
| 1 tsp. Orange zest |
| 1/2 cup, slivered Almonds |
| 1/4 cup Reduced fat buttermilk |
| 1/3 cup Orange juice |
| 2 tsp. packed Light brown sugar |
Instructions
Using a whisk beat the egg yolk until frothy and then cream together with the canola oil. Add the Z-Sweet and whisk until smooth. Add the yogurt and almond extract while whisking.
Place the all purpose flour, whole wheat flour salt, baking powder and baking soda in a sifter and sift into the mixing bowl. Add the wheat germ. Add the orange zest and 1/4 cup of the almonds.
Gently fold the creamed mixture together with the flour mixture. As this is blended whisk the egg white until frothy and white. Fold into the muffin batter.
Slowly add the buttermilk and orange juice, blending after each until smooth. As soon as the mixture is well blended, stop.
Line a standard size muffin tin with 6 muffin papers and fill each muffin paper with an equal amount of batter. Sprinkle the top with the brown sugar and the remaining 1/4 cup almonds.
Bake for 20 - 22 minutes.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Orange and almond are made for each other. Using half of the almonds inside the muffin adds a wonderful chewy texture. On top they add both a nutty flavor and a crispiness.