Happy New Year everyone! So I'm back from my holiday blogging break and ready to share some great recipes, places to go and things to see. Here's to a happy and healthy 2013.
I decided my return to baking for the office shouldn't alienate all the Fitness Resolutions going on so I went with muffins. They feel like healthy cupcakes! I've wanted to try this recipe for awhile and they come out super tasty! Note - If you use frozen blueberries, make sure to rinse them until the water runs clear, pat dry and roll in some flour. This should prevent them from turning that icky green color.
1. Preheat oven to 375 and spray a 12 cup muffin pan.
2. In a medium bowl, combine the zest from 1 orange, 1/2 cup fresh orange juice, 1/2 cup whole milk, 2 large egg whites, and 4 tbs unsalted butter melted and cooled. Whisk until combined.
3. Grind 1/4 cup sliced, blanched almonds in a food processor until a fine powder. Avoid over pulsing them as the mixture will become pastelike.
4. In a large bowl combine the ground almonds, 2 cups flour, 3/4 cup sugar, 1/4 cup sliced almonds, toasted, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Mix well.
5. Make a well in the dry ingredients, add the wet and stir until just combined. Fold in blueberries.
6. Fill each muffin cup and sprinkle with almonds. Bake for 15 minutes.
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