2
1/2 cup whole almonds, preferably unblanched
2 tbsp brown sugar
1 egg
1 1/2 cups milk
1/4 cup molasses
1/2 cup granulated sugar
2 cups all-purpose flour
1 cup rolled oats, large flake, quick or minute
3 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/4 cup melted butter
1 cup currants, or raisins
Preheat oven to 375F (190C). Chop almonds and mix with brown sugar in a small bowl. Grease or coat 12 muffin cups. In a medium-size mixing bowl, beat egg lightly then stir in milk and molasses. Measure sugar, flour, oats, baking powder, baking soda, cinnamon, nutmeg and salt into a large mixing bowl. Stir with a fork until well mixed, then make a well in centre. Pour in egg mixture and melted butter, stirring until just combined. Stir in currants.
Immediately spoon batter into muffin cups. Batter will almost fill cups. Evenly sprinkle with almond mixture. Bake in centre of preheated 375F (190C) oven until golden and a cake tester inserted into muffin centre comes out clean, from 20 to 25 minutes. Cool in cups for 5 minutes. Then turn muffins out onto cooling rack. Muffins are wonderful served right away. They will keep well at room temperature in a plastic bag for up to 2 days or can be frozen for a month or more.
Calories 283, Protein 6.4g, Carbohydrates 47.1g, Fat 8.5g, Fibre 2.6g.
Here's a substantial muffin with great looks, texture and taste--proof positive that a nutritious muffin can also taste wonderful.
Spoon batter into greased muffin cups. Sprinkle with nut mixture. Do not bake. Cover with plastic wrap, then freeze. When ready to bake, preheat oven to 375F (190C). Remove wrap. Bake while still frozen in centre of preheated oven until golden and a cake tester comes out clean, from 30 to 35 minutes.
Stirring 1/4 cup (50 mL) nonfat dried milk into flour mixture adds 200 milligrams of calcium and 6 grams of protein to the recipe.