Almond-Orange Muffins

Ingredients 1 1/2 cups unbleached all-purpose flour 1 tablespoon baking powder 1 teaspoon cinnamon 1/2 teaspoon salt 1 cup wheat germ, divided 2 large eggs 1/2 cup plain or vanilla-flavored soy milk 1/2 cup fresh orange juice 1/2 cup sugar 1/2 cup almond oil or corn oil Zest of 1 orange 1 cup slivered almonds, roasted*, divided *To roast slivered, chopped or sliced almonds: Spread in an ungreased baking pan. Place in 350ºF oven and bake 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. Directions Preheat oven to 400°F. Line a muffin pan with paper muffin cups. Sift flour, baking powder, cinnamon and salt into a bowl; stir in 3/4 cup wheat germ, and set aside. In a large 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 3/4 cup almonds. Divide batter among muffin cups and sprinkle tops with remaining almonds and wheat germ. Bake 12 to 15 minutes or until a toothpick comes out clean. Remove from pan and let cool. Serve with almond butter, BenecolÒ, Take ControlÒ, or soy-based “cream cheese.” Creator Comment This recipe takes well to an addition of 1 cup of raspberries, blackberries or blueberries, if desired. A Heart-Healthy Recipe as part of the Portfolio Eating Plan Nutritional analysis: 293 calories, 8 g protein, 17 g fat; 2 g saturated fat; 11 g monounsaturated fat; 4 g polyunsaturated fat; 35 mg cholesterol; 29 g carbohydrates; 3 g fiber; 7 mg vitamin E; 430 mg sodium; 164 mg calcium At A GLANCE Prepare Time Cook Time Ready In Yield