MUFFINS - ORANGE ALMOND BLUEBERRY MUFFINS

Makes 12 muffins

Grated zest of 1 orange (about 1 tablespoon)

½ cup fresh orange juice

½ cup whole milk

2 large egg whites

4 tablespoons (1/2 stick) unsalted butter, melted and cooled

¼ cup sliced, blanched almonds, finely ground

2 cups all-purpose flour

¾ cup sugar

¼ cup sliced almonds, toasted

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cup blueberries

Handful of sliced almonds for decoration

Preheat the oven to 375F.  Spray a 12-cup muffin pan with nonstick cooking spray.

In a medium bowl, combine the orange zest, orange juice, milk, egg whites, and butter.  Whisk until combined.

In another medium bowl, combine the ground almonds, flour, sugar, toasted sliced almonds, baking powder, baking soda, and salt.  Make a well in the middle of the dry ingredients.  Pour the wet ingredients into the well, and stir until just combined.  Fold in the blueberries.

Fill each muffin cup about three-quarters full, and arrange 3 or 4 sliced almonds on top of the batter in a floral decoration.  Bake in the center of the oven for 15 minutes, or until the edges are brown and a toothpick inserted into the center of a muffin comes out clean.  Move the muffin pan to a wire rack, and let cool for 15 minutes, remove the muffins from the pan and let them finish cooling on the rack. 

The muffins can be stored in an airtight container for up to 2 days. 

From Baked - New Frontiers in Baking by Matt Lewis and Renato Poliafito.