These pareve muffins make a citrusy treat for breakfast, or a hearty dessert.
Almond Orange Muffins
These pareve muffins make a citrusy treat for breakfast, or a hearty dessert.
Servings
12 Servings
Ingredients
- 1½ cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup wheat germ divided
- 2 large eggs
- ½ cup plain or vanilla-flavored soy milk
- ½ cup fresh orange juice
- ½ cup sugar
- ½ cup almond or corn oil
- Zest of 1 orange
- 1 cup roasted slivered almonds see instructions, divided
Instructions
Muffins
- Preheat oven to 400°F. Line a muffin pan with paper muffin cups.
- Sift flour, baking powder, cinnamon and salt into a mixing bowl. Stir in ¾ cup wheat germ, and set aside.
- In a large mixing 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.
- Stir in orange zest and ¾ cup almonds. Pour batter into muffin cups. Sprinkle tops with remaining almonds and wheat germ.
- Bake 12 to 15 minutes or until an inserted toothpick comes out clean. Remove from pan and let cool.
- Serve with almond butter, soy-based “cream cheese,” or another vegan butter, such as Benecol or Take Control.
- Roasted Almonds
- Preheat oven to 350°F.
- Spread slivered, chopped, or sliced almonds on an ungreased baking pan. Bake in oven 5 to 6 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven.
- Source: Almond Board of California
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