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Almond Streusel Mini-Muffins |
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Serves: 36
Print this Recipe
Prep Time: 30 minutes - Yield: 36 mini-muffins
TOPPING
1/4 cup sugar
1/4 cup finely chopped blanched almonds
2 tablespoons all-purpose flour
2 tablespoons margarine or butter
MUFFINS
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/4 teaspoon nutmeg
1/8 teaspoon salt
1 egg
3/4 cup milk
1/3 cup oil
1/2 teaspoon almond extract
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1. Heat oven to 400°F. Spray 36 miniature muffin cups with nonstick cooking spray. In small bowl, combine all topping ingredients; mix well. Set aside.
2. In medium bowl, combine 2 cups flour, 1/2 cup sugar, baking powder, nutmeg and salt; mix well. In another small bowl, beat egg slightly. Add milk, oil and almond extract; beat well. Add all at once to flour mixture; stir just until dry ingredients are moistened. Divide batter evenly into sprayed muffin cups. Sprinkle topping evenly over batter in cups.*
3. Bake at 400°F. for 10 to 15 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm or cool.
Tip: * If necessary to bake muffins in batches, batter can be held at room temperature for 30 minutes.
High Altitude (above 3500 feet): Decrease baking powder to 2 teaspoons. Bake as directed above.
Nutrition Information Per Serving: Serving Size: 1 Mini-Muffin * Calories: 70 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 5 mg 2% * Sodium: 60 mg 3% * Total Carbohydrate: 10 g 3% * Dietary Fiber: 0 g 0% * Sugars: 5 g * Protein: 1 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 4% * Iron: 2% * Dietary Exchanges: 1/2 Starch, 1/2 Fat or 1/2 Carbohydrate, 1/2 Fat
See Cook's Note: How to Prepare Muffins
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