by theUngourmet
makes about 18 muffins
3 large eggs
1/2 cup blood orange juice or regular orange juice
1 tbsp orange zest
1/3 cup milk
3/4 cup canola oil
1 1/2 tsp vanilla
2 cups whole wheat pastry flour
1/2 cup almond flour
3/4 cup packed brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
18 1/4 inch thick blood orange slices
1/3 cup sliced toasted almonds
brown sugar
1/4 cup butter
Spray oil muffin pans. Place a 1/2 tsp butter and a sprinkling of brown sugar in the bottom of each muffin cup. Place into a 375 degree oven for 3-5 minutes until melted.
In a large bowl combine the eggs, juice, zest, milk, oil and vanilla. Whisk to combine.
In a smaller bowl combine the flour, almond flour, brown sugar, baking powder, baking soda and salt. Whisk to combine.
Add the flour mixture to the egg mixture and stir just until combined.
Place a slice of orange into each muffin cup. Fill cups 1/2 full and place into a 375 degree oven for 16-18 minutes.
Carefully remove muffins from pan. Allow to cool on rack.
I lost a few of my almond when I took these out of the pan but I just stuck them back on and they stayed on after cooling.
