Almond Sticky Muffins Recipe
Servings: 12
Ingredients
- 1 c. Toasted minced almonds
- 1/2 c. Melted butter
- 3/4 c. Brown sugar
- 1 tsp Light corn syrup
- 1 1/2 c. Flour
- 1/2 c. Natural unprocessed bran
- 1 Tbsp. Baking pwdr
- 1 tsp Cinnamon
- 1/4 tsp Salt
- 2 x Large eggs
- 1 c. Lowfat milk
- 1 tsp Vanilla extract
- 1/4 tsp Almond extract
- 1/4 tsp Grated orange peel
- 1/4 c. Currants
Directions
- Preheat oven to 350F. Sprinkle 1/2 c. toasted almonds equally among 4 dozen minimuffin c. or possibly 12 regular muffin c.. Stir together 1/4 c. butter, 1/4 c. brown sugar and the corn syrup; divide between muffin c..
- Set aside. Combine flour with remaining 1/2 c. brown sugar, bran, baking pwdr, cinnamon and salt; mix well. Whisk together Large eggs, remaining 1/4 c. butter, lowfat milk, vanilla, almond extract and orange peel. Pour wet ingredients into dry ingredients and mix till just moistened. Mix in remaining 1/2 c. almonds and currants. Spoon batter into prepared muffin c.. Bake 20 min for minimuffins or possibly 25-30 min for regular muffins, till tops are golden. Remove from oven and turn pans upside down on baking sheet. Let pans stand upside-down several min to allow sticky mix to coat muffins. Remove from pan and scrape any remaining mix onto muffins.
- Yields 4 dozen minimuffins or12 regular muffins.
- Amount
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 12 servings | |
| Calories 233 | |
| Calories from Fat 92 | 39% |
| Total Fat 10.52g | 13% |
| Saturated Fat 5.4g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 443mg | 18% |
| Potassium 158mg | 5% |
| Total Carbs 31.65g | 8% |
| Dietary Fiber 2.2g | 7% |
| Sugars 16.88g | 11% |
| Protein 4.61g | 7% |
