1. In small bowl stir together flour, baking powder and salt. Set aside.
2. In large bowl stir together cereal, milk, sugar, orange juice, orange peel and almond extract. Let stand 2 minutes or until cereal is softened. Add egg and oil. Beat well. Add flour mixture, stirring until just combined. Spoon batter evenly into twelve 2 1/2-inch muffin cups coated with cooking spray or lined with paper bake cups. Sprinkle almonds on top if desired.
3. Bake at 400°F about 15 minutes or until toothpick inserted near center comes out clean. Serve warm.
*NOTE: To toast almonds, spread them in a single layer in a shallow baking pan. Bake at 350ºF for 5 to 10 minutes or until light golden brown. Be sure to watch carefully and stir them once or twice so they don't burn.
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