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Adaptable Almond Muffins

 

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Adaptable Almond Muffins
 

 

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Recipe

Adaptable Almond Muffins

Use this easy muffin batter to create your favorite variety.

Times

  • Ready Time : 0 min

Servings

1 dozen

Ingredients

  • 2 cups flour
  • 1/3 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1 cup milk
  • 1/4 cup almond oil
  • 1/2 teaspoon almond extract
  • 1 cup sliced, roasted almonds*

Directions

Blend flour with sugar, baking powder and salt. In a separate bowl, stir together egg, milk, almond oil and almond extract and blend with dry ingredients just until moistened. Stir in almonds. Spoon into paper-lined 2 1/2-inch muffin pans.   Bake at 400 ºF, on top rack of oven, 20 to 25 minutes.

*To roast almonds, spread in an ungreased baking pan. Place in a 350ºF oven and bake 7 to 10 minutes or until almonds are fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven.

To add variety to your almond muffin base:

Blueberry-Almond Muffins: Fold 1 cup fresh or frozen blueberries into batter with almonds.
Spice Cherry and Almond Muffins: Add 1 teaspoon cinnamon with dry ingredients. Fold 2/3 cup chopped dried cherries into batter with almonds.
Apricot-Almond Muffins: Fold 1 cup chopped dried
apricots into batter with almonds.
Lemon-Almond Muffins: Fold 2 teaspoons grated lemon peel (yellow part only) into batter with almonds.

Nutrients

Servings Per Recipe: 1 dozen

Amount Per Serving

  • Calories: 225
  • Total Fat: 12g
  • Cholesterol: 21mg
  • Sodium: 114mg
  • Total Carbs: 25g
  •     Dietary Fiber: 2g
  • Protein: 5g
 

comments

 

4 Responses to Adaptable Almond Muffins

  1. avatar says: Ilene Lee

    Where do I get almond oil?

  2. Many gourmet markets have it and I often find it at Marshalls, you can definitely use canola oil or even peanut oil in this recipe, but it is fun to try different oils sometimes.

  3. avatar says: Malka

    10/01/2011
    I like this muffin recipe very much, but I don’t want to use the milk that is required because of allergies. What can I substitute with, also to make it Parve, instead of making it dairy/milchig? I would like to use it for Sukkoth? Hope to be hearing your answer soon. ShanaTova

  4. I would think that any non dairy milk sub would work, rice milk, soy milk, almond milk or even coconut milk should all be fine. Let us know what you choose and how they come out.

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