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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"I believe the world to be a muffin pan, and there certainly are a lot of muffins here."
-Aaron Funk, Musician

The refrigerator light goes on...

These muffins can be made with stevia instead of Splenda. Use 12 packets of Truvia brand for each 1/2 cup of Splenda. Z Sweet brand measures like sugar so you will need 1/2 cup of that product.

Orange and almond are made for each other. Using half of the almonds inside the muffin adds a wonderful chewy texture. On top they add both a nutty flavor and a crispiness.

Citrus Zest

The zest of any citrus fruit is the outermost, colored layer of the rind. This is where all the essential oil is found and, as such, all the flavor. The white part between the colored zest and the pulp of the fruit is called pith and the strong bitter flavor can ruin your dish.

My utensil of choice for removing the zest from any citrus fruit is the microplane. This is a flat grater about 2 inches wide and 6 to 8 inches long with a handle. This grater has narrow serrations which are extremely sharp. The result is a light feathery zest with less chance that you will dig into the bitter pith.

Orange Almond Muffins

Servings = 6 | Serving size =1 muffin

Cooking Time = 30 Minutes

This recipe can be multiplied by 2.

Muffins will keep for 24 - 48 hours in a plastic bag. These freeze fairly well if sealed tightly in a plastic bag.

1 large	egg, separated
1 Tbsp	light spread (like Promise Buttery Spread Light or Smart Balance Light)
1/2 cup	Splenda
2 Tbsp	non-fat yogurt
1 1/2 tsp	pure almond extract
1 cup	all purpose flour
1/2 cup	whole wheat flour
1/4 tsp	salt
1 tsp	baking powder
1/4 tsp	baking soda
2 Tbsp	wheat germ
1 tsp	orange zest
1/2 cup	slivered blanched almonds
1/4 cup	non-fat buttermilk
1/3 cup	orange juice
2 tsp	light brown sugar

Preheat oven to 375°F.

Using a whisk beat the egg yolk until frothy and then cream together with the reduced-fat spread. Add the Splenda and whisk until smooth. Add the yogurt and almond extract while whisking.

Place the all purpose flour, whole wheat flour salt, baking powder and baking soda in a sifter and sift into the mixing bowl. Add the wheat germ. Add the orange zest and 1/4 cup of the almonds.

Gently fold the creamed mixture together with the flour mixture. As this is blended whisk the egg white until frothy and white. Fold into the muffin batter.

Slowly add the buttermilk and orange juice, blending after each until smooth. As soon as the mixture is well blended, stop.

Line a standard size muffin tin with 6 muffin papers and fill each muffin paper with an equal amount of batter. Sprinkle the top with the brown sugar and the remaining 1/4 cup almonds.

Bake for 20 - 22 minutes.