Flour Power

Orange-Almond Sour Cream Muffins

Muffins make a great grab-and-go breakfast, especially when the protein is pumped up with almond flour. (DTN/Progressive Farmer photo by Rachel Johnson)

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

2 eggs

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.