Almond Citrus Muffins Original Recipes

ALMOND POPPY SEED MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Beat sugar and butter with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add egg yolks one at a time, allowing the first to blend into the butter mixture before adding the last. Beat almond extract and lemon zest into the mixture.
• Stir flour, baking powder, baking soda, and salt together in a separate bowl; add to creamed mixture alternately with buttermilk, mixing until just combined into a batter. Fold poppy seeds through the batter.
• Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks; fold into the batter. Spoon batter into prepared muffin cups to about 2/3 full.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 18 minutes; remove from pan and let cool on rack.

ALMOND CITRUS MUFFINS

Steps:

• In small bowl, stir together flour, baking powder and salt. Set aside.
• In large bowl, stir together cereal, milk, sugar, orange juice, orange peel and almond extract. Let stand 2 minutes or until cereal is softened. Add egg and oil. Beat well. Add flour mixture, stirring until just combined.
• Spoon batter evenly into twelve 2 1/2-inch muffin cups coated with cooking spray or lined with paper bake cups. Sprinkle almonds on top.
• Bake at 400F about 15 minutes or until toothpick inserted near center comes out clean. Serve warm.
• To toast almonds: Spread in a single layer in shallow baking pan. Bake at 350F for 5 to 10 minutes until light golden brown. Watch carefully and stir once or twice to avoid burning.

ALMOND FLOUR LEMON MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper liners.
• Sift almond flour, baking powder, and baking soda together into a bowl and set aside.
• Mix sugar, eggs, Greek yogurt, butter, lemon juice, and lemon zest in a bowl with an electric mixer until smooth and creamy. Add flour mixture into the wet ingredients and mix until well combined, but be careful not to overmix. Distribute the batter evenly between the prepared muffin cups, filling the cups all the way to the top.
• Make the topping by mixing almond flour, brown sugar, and butter together until crumbly. Set aside.
• Bake muffins in the preheated oven for 15 minutes, then remove from the oven and sprinkle crumble mixture over the tops. Continue baking until the edges are golden and a toothpick inserted into the center of one of the muffins comes out clean, 3 to 5 minutes. Cool muffins in the pan on a wire rack for 5 minutes.
• While the muffins are cooling, mix powdered sugar, half-and-half, and lemon juice together in a small bowl for the glaze. Remove the muffins from the pan and drizzle the glaze over the top.

ALMOND CITRUS MUFFINS

Steps:

• 1. In small bowl stir together flour, baking powder and salt. Set aside.2. In large bowl stir together cereal, milk, sugar, orange juice, orange peel and almond extract. Let stand 2 minutes or until cereal is softened. Add egg and oil. Beat well. Add flour mixture, stirring until just combined. Spoon batter evenly into twelve 2 1/2-inch muffin cups coated with cooking spray or lined with paper bake cups. Sprinkle almonds on top if desired.3. Bake at 400°F about 15 minutes or until toothpick inserted near center comes out clean. Serve warm.*NOTE: To toast almonds, spread them in a single layer in a shallow baking pan. Bake at 350ºF for 5 to 10 minutes or until light golden brown. Be sure to watch carefully and stir them once or twice so they don't burn.

ALMOND CITRUS MUFFINS ORIGINAL

Steps:

• 1. Stir together flour, baking powder and salt. Set aside.2. In large mixing bowl, combine Kellogg's® All-Bran® cereal, sugar, milk, orange juice and peel. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Stir in almonds. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray..3. Bake at 400°F about 20 minutes or until lightly browned. Serve warm.