Recipe: Blueberry Almond Muffins (using oil)

BLUEBERRY ALMOND MUFFINS
"Who doesn't love a great blueberry muffin for breakfast?"



2 cups all-purpose flour
1/2 cup sugar
1 tablespoon Argo Baking Powder
1/4 teaspoon salt
1/2 cup milk
1/2 cup Mazola Corn Oil
1 egg
1/2 teaspoon Spice Islands Pure Almond Extract
1/2 cup almonds, sliced (plus additional for garnish)
1 cup blueberries, fresh OR frozen
Coarse sugar (for garnish)

Preheat oven to 400 degrees F. Grease standard 12-hole muffin pan (2 1/2 x 1 1/4-inch cups) or line with paper baking cups.

Combine flour, sugar, baking powder, and salt in a large mixing bowl; set aside.

Whisk together milk, oil, egg and almond extract. Add to flour mixture and stir just until flour is moistened. Fold in almonds and blueberries.
Divide batter evenly into prepared muffin pan. To garnish, sprinkle tops of muffin batter with additional almond slices and coarse sugar prior to baking.

Bake 15 to 18 minutes or until a deep golden brown and toothpick inserted in center comes out clean. Transfer muffins to a wire rack to cool.

Makes 1 dozen muffins
Source: Mazola Oil, ACH Food Companies, Inc.