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