Almond Citrus Muffins
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1/2 cup whole natural almonds
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1 1/4 cups all purpose flour
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2 tsp. baking powder
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1/4 tsp. salt
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1 cup shreds of wheat bran cereal
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1/4 cup packed brown sugar
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3/4 cup milk
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1/4 cup orange juice
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1 tsp. grated orange peel
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1 egg
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1/4 cup vegetable or almond oil
Spread almonds in a single layer on a baking sheet. Bake at 350 degrees for 12 to 15 minutes, stirring occasionally, until lightly toasted. Cool and chop. In crease the oven to 400 degrees. In a large bowl, combine the flour, baking powder and salt. In a medium bowl, combine the cereal, sugar, milk, orange juice, and peel. Let stand 2 minutes or until cereal is softened. Add egg and oil; beat well. Stir in the almonds. Add the liquid mixture; stir just until moistened. Batter will be lumpy; do not over mix. Spoon batter evenly into 12 greased 2 ½ inch muffin cups. Bake for 20 minutes or until lightly browned. Remove to a wire rack to cool.