Panqués de almendra y naranja


3/4cup milk
1/3cup vegetable oil
1/4cup frozen orange juice concentrate, thawed
2teaspoons grated orange peel
1/2teaspoon almond extract
1egg, slightly beaten
2 1/4cups Gold Medal® all-purpose flour
1/2cup granulated sugar
3teaspoons baking powder
1/4teaspoon salt
1/3cup finely chopped blanched almonds
2tablespoons decorator sugar crystals, if desired
2tablespoons finely chopped blanched almonds, if desired
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1.Heat oven to 400ºF. Grease bottoms only of 24 small muffin cups, 1 3/4x1 inch, or line with paper baking cups.
2.In large bowl, beat milk, oil, juice concentrate, orange peel, almond extract and egg with spoon until blended. Stir in flour, granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Stir in 1/3 cup almonds. Divide batter evenly among cups. Sprinkle with sugar crystals and 2 tablespoons almonds.
3.Bake muffin

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