Panqués de almendra y naranja

3/4	cup milk
1/3	cup vegetable oil
1/4	cup frozen orange juice concentrate, thawed
2	teaspoons grated orange peel
1/2	teaspoon almond extract
1	egg, slightly beaten
2 1/4	cups Gold Medal® all-purpose flour
1/2	cup granulated sugar
3	teaspoons baking powder
1/4	teaspoon salt
1/3	cup finely chopped blanched almonds
2	tablespoons decorator sugar crystals, if desired
2	tablespoons 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