Makes: 18 muffins | Total time: 30 minutes
1½ cup all purpose flour
½ cup almond flour*
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup sour cream
2/3rd cup granulated sugar
½ cup unsalted butter, melted and cooled
Zest of one orange
1/3rd cup sliced almonds
1. Preheat oven to 350°F and prepare a 12-cup muffin tin with paper liners.
2. In a bowl, sift together dry ingredients (flour, almond flour, baking powder, baking soda and salt). In another bowl, whisk together eggs, sour cream, sugar, melted butter and orange zest.
3. Make a well in the dry ingredients and pour in wet ingredients. Using a rubber spatula, carefully combine ingredients until the batter is just mixed. Add sliced almonds, scraping the sides of the bowl to mix.
4. Scoop batter into paper-lined muffin tins to 2⁄3 of the way full. Top with more sliced almonds and bake for 16–18 minutes, or until tops are golden. Repeat with remaining batter. Enjoy hot with a pat of softened butter, or plain.
*If you don’t have almond flour, pulse almonds in a food processor until you get fine crumbs. If you want extra almond flavor, add a dash of almond extract.
© Copyright 2018 DTN/The Progressive Farmer. All rights reserved.