Serves: 5
Total Calories: 612
Yield: 12 Muffins

DRY INGREDIENTS
1 1/4 cups whole wheat pastry flour
1 cup whole wheat flour
1/2 cup unbleached flour
1 1/2 teaspoons baking powder
1/4 teaspoon sea salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
WET INGREDIENTS
1 1/2 cups milk
3/4 cup sour cream
1 large egg
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
GOODIES
1 cup coarsely chopped roasted almonds
3/4 cup dark brown sugar

1. Preheat the oven to 400°F.

2. Sift the dry ingredients together in a large bowl.

3. Combine the goodies in a separate bowl. Reserve 1/2 cup of this goodie mixture to top the muffins (see Step 5). Add the remaining mixture to the dry ingredients and stir to combine.

4. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not overstir.

5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. Top each cup of batter with the remaining brown sugar and almond mixture, taking care to spread it evenly over each cup. Too much topping piled high in the middle will prevent the muffins from rising properly.

6. Bake for 15 to 20 minutes.

7. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 612
Calories from Fat: 197

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