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Sticky Almond Muffins Recipe
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To make sticky almond muffins you will need
Ingredients
| 5 1/4 | oz | Toasted chopped almonds | | 4 1/4 | oz | Melted butter | | 4 3/4 | oz | brown-sugar | | 1 | teaspoon | Light corn syrup | | 6 1/4 | oz | Flour | | 2 1/2 | oz | unprocessed-bran | | 1 | tablespoon | Baking powder | | 1 | teaspoon | Cinnamon | | 1/4 | teaspoons | Salt | | 2 | | Eggs | | 8 | fl oz | Milk | | 1 | teaspoon | Vanilla extract | | 1/4 | teaspoons | Almond extract | | 1/4 | teaspoons | Grated orange peel | | 1 1/4 | oz | Currants |
Instructions
Preheat oven to 350F. Sprinkle 1/2 cup toasted almonds equally among 4
dozen minimuffin cups or 12 regular muffin cups. Stir together 1/4 cup
butter, 1/4 cup brown sugar and the corn syrup; divide between muffin cups.
Set aside. Combine flour with remaining 1/2 cup brown sugar, bran, baking
powder, cinnamon and salt; mix well. Whisk together eggs, remaining 1/4 cup
butter, milk, vanilla, almond extract and orange peel. Pour wet ingredients
into dry ingredients and mix until just moistened. Fold in remaining 1/2
cup almonds and currants. Spoon batter into prepared muffin cups. Bake 20
minutes for minimuffins or 25-30 minutes for regular muffins, until tops
are golden brown. Remove from oven and turn pans upside down on baking
sheet. Let pans stand upside-down several minutes to allow sticky mixture
to coat muffins. Remove from pan and scrape any remaining mixture onto
muffins.
Yields 4 dozen sticky almond minimuffins or
12 regular sticky almond muffins.
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Mon 17 Mar 2008
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