Wednesday, April 13, 2011

Orange-Almond Streusel Muffins

Orange-Almond Streusel Muffins
*Betty Crocker-Bisquick Recipe

Prep: 15 min      Bake: 15 min
1 teaspoon grated orange peel
1/2 cup orange juice
1/3 cup packed brown sugar
1/4 cup vegetable oil
1 egg
2 cups Bisquick mix
1/4 cup sliced almonds

Streusel Topping Ingredients:
1 tablespoon Bisquick mix
2 tablespoons packed brown sugar
2 tablespoons sliced almonds
1 tablespoon butter or margarine

1. Heat oven to 400. Line 12 muffin pan with paper baking cups; or grease bottoms only of muffin pan with shortening. Make Streusel Topping; set aside. 
2. Mix orange peel, orange juice, brown sugar, oil and egg in large bowl. Stir in Bisquick mic just until moistened. Stir in almonds. Divide batter evenly among muffin cups. Sprinkle with topping. 
3. Bake 13 to 15 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm. 
Mic Bisquick mix, brown sugar and almonds in medium bowl. Cut in butter, using fork, until crumbly. 
*High altitude (3500 to 6500 feet): Use 3/4 cup orange juice and 2 tablespoons oil. Bake 14 to 16 minutes. 

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