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
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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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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Pure almond — frangipane, amaretti, cherry pie enhancement
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Pure almond — frangipane, amaretti, cherry pie enhancement
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee