Almond Orange Muffins

• 1 1/2 cups unbleached all-purpose flour
• 1 tablespoon Baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup wheat germ, divided
• 2 large eggs
• 1/2 cup plain or vanilla-flavored soy milk
• 1/2 cup fresh orange juice
• 1/2 cup Sugar
• 1/2 cup almond oil or corn oil
• Zest of 1 orange
• 1 cup slivered almonds, roasted*, divided

Preparation

1 Preheat oven to 400°F. Line a muffin pan with paper muffin cups. Sift flour, baking powder, cinnamon and salt into a bowl; stir in 3/4 cup wheat germ, and set aside.
2  In a large bowl, combine eggs, milk, juice, sugar and oil. Add dry ingredients all at once and stir lightly until liquid is absorbed; batter will be lumpy.
3 Stir in orange zest and 3/4 cup almonds. Divide batter among muffin cups and sprinkle tops with remaining almonds and wheat germ.
4 Bake 12 to 15 minutes or until a toothpick comes out clean. Remove from pan and let cool. Serve with almond butter, Benecol Ò , Take Control Ò , or soy-based “cream cheese.”
5 To roast slivered, chopped or sliced almonds : Spread in an ungreased baking pan. Place in 350ºF oven and bake 5 to 6 minutes or until golden brown and fragrant; stir once or twice to assure even browning
6 Note that almonds will continue to roast slightly after removing from oven.

Source: Almond Board of California