Cook Time: 20 minutes
Total Time: 20 minutes
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3/4 cup chopped toasted almonds*
- 1 egg, beaten
- 3/4 cup orange juice
- 1/3 cup vegetable oil
- 1/4 cup unsweetened cocoa
- 1 teaspoon finely grated orange peel
Preparation:
Makes 12 muffins.
*To toast almonds, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
More Muffins
Plain Muffins
Filled Peanut Butter Muffins
Cranberry Pumpkin Muffins
Date Muffins
Quick Cranberry Muffins
Blueberry Muffins
Coconut Muffins
Crunchy Muffins
Surprise Muffins
Strawberry Muffins
Pineapple Muffins
Praline Muffins
Lemon Muffins
Raisin Bran Muffins
Muffins
Blueberry Muffins II
Peanut Butter Muffins
Honey Muffin Recipe
Cranberry Muffin Recipe
Blueberry Muffins III
Bacon Muffins
Corn Muffins
Apple-Nut Muffins
Marmalade Muffins
Pecan Peach Muffins
Sweet Onion Muffins
Pear Walnut Muffins
Pumpkin Muffins
Apple Streusel Muffins
Apple Pecan Muffins
Vanilla Muffins
Blueberry Muffins with Cream Cheese
Very Blueberry Muffins
Pineapple Muffins
Muffin Recipes
Quick Bread Recipes
Pancakes and Waffles
Doughnuts and Fritters
Banana Bread Recipes
Pumpkin Bread Recipes
Zucchini Bread Recipes
Sweet Roll Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

