Orange & Raisin Muffins With Honey-Roasted Almonds
Springtime or Even Easter Morning Muffins
Nothing says spring like the flavor and color of citrus. Orange, lemon, or lime, in my book. I especially love the flavor of orange because it has a tang that brightens up whatever you are making. You could add orange juice also, but it's the rind that enhances that bright flavor.
In the spring, we see more of the sun with brightens our world, and that's how I feel about the flavor of orange rind and raisins. They are also a good Easter morning breakfast treat with a hot cup of coffee or tea or a nice cold glass of milk for the children.
So quick like most muffins, these are easy to make and could me made ahead of time and frozen to be brought out just when you want them. Enjoy!
Because the almonds are coated with honey, they come out very dark when baked. It's the sugars that come to the top, caramelizing them.
You could avoid that by using almonds or other nuts without any form of sugar.
- You could eliminate the use of the almonds, especially if there is someone is allergic to nuts in your household.
- To sweeten them a little you could just sprinkle the tops with a little sugar.
- If you don't have a micro plane you could use a hand grater or a box grater.
- 1/4 cup sour cream
- 1/4 cup butter, room temperature
- 1 egg, beaten slightly
- 1/2 teaspoon vanilla extract
- Grated rind of 1 orange, or 2 very small oranges
- 1/2 cup raisins
- 2 cups flour
- 3 teaspoons baking powder
- 1/4 teaspoons salt
- 3/4 cup milk
- 1/4 cup sugar
- Enough honey roasted sliced almonds, to cover top of muffins
- Preheat oven to 425 degrees. Prepare muffin pans by spraying with a non stick spray or a baking spray. In a large cream shortening and sugar until light and fluffy.
- Add egg and sour cream and mix well. Add orange rind and raisins and mix.
- In a smaller bowl combine flour, baking powder, and salt; add alternately with the milk, stirring only enough to moisten dry ingredients.
- Fill greased muffin pans 2/3 full and sprinkle the sliced almonds on top, to your liking.
- Bake at 425 for about 18 minutes or until the toothpick when inserted comes out clean.