- 2/3 C all purpose flour
- 2/3 C whole wheat flour
- 1/4 C almonds, chopped and toasted
- 1 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp salt
- 1/8 tsp nutmeg
- 1 egg, slightly beaten
- 1/3 C skim milk
- 3 T brown sugar, firmly packed
- 3 T canola oil
Place both types of flour into a large
mixing bowl.
Toss to mix together.
Add the almonds, baking powder, baking soda,
salt and nutmeg and mix well.
In a separate bowl mix the egg and milk
together.
Add the brown sugar and oil and mix until
all the ingredients are incorporated
together.
Pour the egg mixture into the dry
ingredients.
Stir with a wooden spoon until just moist.
Preheat oven to 400 degrees.
Spray a mini muffin tin with a non stick
cooking spray.
Pour the batter into each muffin cup filling
it 3/4 full.
Bake 10 minutes or until a golden brown.
To ensure a perfect muffin always stir the
batter with a wooden spoon and be sure to
stir gently. Over stirring or using a metal
spoon can cause the muffins to become hard
while baking.
Here are some tips on
how to freeze these muffins. It's a
great way to make them ahead of time and
then just reheat and server.
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