Mandarin almond spice muffins - country living
6 muffins
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Unsifted all-purpose flour |
| ¾ | cup | Unsifted whole-wheat flour |
| ½ | cup | Sugar |
| ½ | cup | Chopped slivered almonds |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground allspice |
| ¼ | teaspoon | Ground nutmeg |
| 3 | tablespoons | Butter, melted |
| ¼ | cup | Sugar |
| ½ | cup | Milk |
| ¼ | cup | (1/2 stick) butter, melted |
| 1 | large | Egg |
| ½ | teaspoon | Almond extract |
| 1 | can | (11-oz) mandarin orange segments, drained and chopped |
| ¼ | teaspoon | Ground cinnamon |
Directions
MUFFINS
TOPPING
1. Prepare Muffins: Heat oven to 400'F. Grease six 3-inch muffin-pan cups. In large bowl, combine both flours, the sugar, almonds, baking powder, salt, allspice, and nutmeg.
2. In small bowl, with fork, beat milk, butter, egg, and almond extract until well mixed. Add milk mixture to flour mixture and stir lightly just until moistened. With rubber spatula, gently stir mandarin or- anges into the mixture, or batter.
3. Divide batter among prepared cups. Bake 20 to 25 minutes or until light golden brown. Cool muffins in pan 5 minutes. Remove from cups to wire rack.
4. Meanwhile, prepare Topping: Place melted butter in small bowl or cup. In another small bowl, combine sugar and cinnamon. While muffins are still warm, dip tops in butter and then in sugar mixture. Serve muffins warm.
Nutrition information per muffin-protein: 8 grams; fat: 21 grams; carbohydrate: 60 grams, fiber: 5 grams; sodium: 427 milligrams; cholesterol: 74 milligrams; calories: 447.
Country Living/June/94 Scanned & fixed by DP & GG