ALMOND STICKY MUFFINS

1 cup toasted chopped almonds
1/2 cup melted butter, divided use
3/4 cup brown sugar, divided use
1 teaspoon light corn syrup
1 1/2 cups flour
1/2 cup natural unprocessed bran
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
2 eggs
1 cup milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon grated orange peel
1/4 cup currants

Preheat oven to 350 degrees F.

Sprinkle 1/2 cup toasted almonds equally among 4 dozen mini muffin cups or 12 regular muffin cups.

Stir together 1/4 cup butter, 1/4 cup brown sugar and the corn syrup; divide between muffin cups. Set aside.

Combine flour with remaining 1/2 cup brown sugar, bran, baking powder, cinnamon and salt; mix well. Set aside.

Whisk together eggs, remaining 1/4 cup butter, milk, vanilla, almond extract and orange peel. Pour wet ingredients into dry ingredients and mix until just moistened. Fold in remaining 1/2 cup almonds and currants. Spoon batter into prepared muffin cups.

Bake 20 minutes for mini muffins or 25-30 minutes for regular muffins, until tops are golden brown. Remove from oven and turn pans upside down on baking sheet. Let pans stand upside-down several minutes to allow sticky mixture to coat muffins. Remove from pan and scrape any remaining mixture onto muffins.

Yields 4 dozen mini muffins or 12 regular muffins
Source: Magazine Clipping