Almond Joy Muffins

• nonstick cooking spray or paper baking cup
• 34 cup blanched almond, sliced
• 2 cups all-purpose flour
• 12 cup sugar
• 1 tablespoon baking powder
• 12 teaspoon salt
• 1 egg
• 34 cup milk
• 2 tablespoons honey
• 12 teaspoon vanilla extract
• 12 teaspoon almond extract
• 14 cup almond oil
• 3 tablespoons unsalted butter, melted and cooled
• 14 cup sweetened flaked coconut
• 14 cup mini chocolate chip

1. Preheat the oven to 400 degrees.
2. Grease or line baking tin.
3. Spread the almonds out on a cookie sheet and toast for 5 minutes, or until golden and fragrant, stirring occasionally.
4. Transfer nuts to a large plate and cool for 5 minutes.
5. Pour 1/2 cup of the almonds into a food processor or blender.
6. Pulse 5 or 6 times until finely ground.
7. Do not grind nuts to a paste.
8. Transfer ground nuts to a medium sized bowl.
9. Add flour, sugar, baking powder, and salt.
10. Set aside.
11. Whisk the egg, milk, honey, vanilla, and almond extract in a bowl for about a minute.
12. Whisk in the oil and butter until well combined.
13. Stir in the remaining almonds, coconut, chocolate chips, and flour mixture just until thoroughly combined.
14. Fill the muffin tins 3/4 full and bake for 20 minutes.
15. Cool for 10 minutes in the pan, and 5 minutes on a rack.

nonstick cooking spray, blanched almond, flour, sugar, baking powder, salt, egg, milk, honey, vanilla, almond, almond oil, unsalted butter, coconut, chocolate chip

Taken from www.food.com/recipe/almond-joy-muffins-408946 (may not work)