ORANGE ALMOND MINI-MUFFINS

1/4 cup milk
1/3 cup vegetable oil
1/4 cup frozen (thawed) orange juice concentrate
2 teaspoons grated orange peel
1/2 teaspoon almond extract
1 egg, slightly beaten
2 1/4 cups gold medal all-purpose flour
1/2 cup granulated sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/3 cup finely chopped blanched almonds
2 tablespoons coarse sugar crystals (decorating sugar) (optional)
2 tablespoons finely chopped blanched almonds (for topping, optional)

Heat oven to 400 degrees F. Grease bottoms only of 24 small muffin cups, 1 3/4 x 1 inch, or line with paper baking cups.

Beat milk oil, juice concentrate, orange peel, almond extract and egg in large bowl with spoon until blended. Stir in flour, granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Stir in 1/3 cup almonds.

Divide batter evenly among cups. Sprinkle with sugar crystals and 2 tablespoons almonds.

Bake 10 to 15 minutes or until light golden brown. Immediately remove from pan to wire rack.

Enhance the flavor of these muffins by serving them with:

ORANGE BUTTER

Mix together:
1/2 cup softened butter or margarine
1 tablespoon orange juice
1 1/2 teaspoons grated orange peel.

VARIATIONS:

TO MAKE 12 REGULAR-SIZE MUFFINS:
Grease just the bottoms of 12 muffin cups, 2 1/2 x 1 1/4 inches. Bake 20 to 25 minutes.

TRY A NEW FLAVOR VARIATION:
Omit the almond extract in the batter and the chopped almonds in the topping. Stir either 1/2 cup mini semisweet chocolate chips, 3/4 cup finely chopped fresh or frozen cranberries or 1 tablespoon poppy seed into the butter.

Makes 24 Muffins
Adapted from source: Spring Celebrations - Betty Crocker #172, April 2001