Almond Citrus Muffins

• 1 14 cups all-purpose flour
• 2 teaspoons baking powder
• 14 teaspoon salt
• 1 cup all-bran cereal (original, NOT flakes)
• 34 cup nonfat milk
• 12 cup firmly packed brown sugar
• 14 cup orange juice
• 1 teaspoon grated orange peel (I use 1 tablespoon)
• 14 teaspoon almond extract (I use 1/2 teaspoon)
• 1 egg, beaten
• 14 cup vegetable oil
• 12 cup chopped slivered almonds, toasted

1. In small bowl, stir together flour, baking powder and salt.
2. Set aside.
3. In large bowl, stir together cereal, milk, sugar, orange juice, orange peel and almond extract.
4. Let stand 2 minutes or until cereal is softened.
5. Add egg and oil.
6. Beat well.
7. Add flour mixture, stirring until just combined.
8. Spoon batter evenly into twelve 2 1/2-inch muffin cups coated with cooking spray or lined with paper bake cups.
9. Sprinkle almonds on top.
10. Bake at 400F about 15 minutes or until toothpick inserted near center comes out clean.
11. Serve warm.
12. To toast almonds: Spread in a single layer in shallow baking pan.
13. Bake at 350F for 5 to 10 minutes until light golden brown.
14. Watch carefully and stir once or twice to avoid burning.

flour, baking powder, salt, allbran cereal, nonfat milk, brown sugar, orange juice, orange peel, almond, egg, vegetable oil, slivered almonds

Taken from www.food.com/recipe/almond-citrus-muffins-341035 (may not work)