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2 cups Flour
1/2 cup Sugar
1 Tablespoon Baking Powder
1 teaspoon Salt
3/4 cup toasted Almonds, sliced
3/4 cup Milk
1/3 cup Vegetable Oil or Almond Oil
1 large Egg, beaten
1/4 cup unsweetened Cocoa Powder
Additional chopped Almonds
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Preheat oven to 400*F. Have ready 12 greased or paper-lined standard-size muffin cups. In a bowl, combine the flour, sugar, baking powder, and salt; add the almonds. In another bowl, combine the milk, oil, and egg; add to the flour mixture just until moist. In a small bowl, combine 1/2 the batter and the cocoa powder. Spoon the plain batter evenly into one side of the muffin cups; add the chocolate batter to the other side. Gently marbelize the batters; sprinkle with additional almonds. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Serve warm, dusted with powdered sugar.
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