February 16th is National Almond Day. Celebrate National Almond Day with a scrumptious almond muffin recipe. Almonds have been known to man since 1400 B.C. They are California's largest tree nut crop. This muffin recipe is smooth to the taste and a wonderful representative for a great nut. Enjoy and Happy Almond Day!

 1/2 cup unbleached all-purpose flour

1 tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup wheat germ, divided

2 large eggs

1/2 cup plain or vanilla-flavored almond milk

1/2 cup fresh orange juice

1/2 cup sugar

1/2 cup almond oil or corn oil

Zest of 1 orange

1 cup slivered almonds, roasted*, divided

1. Preheat oven to 400*F.

2. Line a muffin pan with paper muffin cups.

3. Sift flour, baking powder, cinnamon and salt into a bowl; stir in 3/4 cup wheat germ, and set aside.

4.In a large bowl, combine eggs, milk, juice, sugar and oil. Add dry ingredients all at once and stir lightly until liquid is absorbed; batter will be lumpy.

5. Stir in orange zest and 3/4 cup almonds. Divide batter among muffin cups and sprinkle tops with remaining almonds and wheat germ.

6. Bake 12 to 15 minutes or until a toothpick comes out clean. Remove from pan and let cool.

Serve with almond butter, or soy-based “cream cheese.”

* To roast slivered, chopped or sliced almonds :

1. Spread in an ungreased baking pan.

2. Place in 350*F oven and bake 5 to 6 minutes or until golden brown and fragrant; stir once or twice to assure even browning.

Note that almonds will continue to roast slightly after removing from oven.

Recipe and photo courtesy of the Almond Board of California.

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