Served as main course. Vegetarian dish.

1 1/2 cups unbleached All-purpose Flour

1 Tablespoon Baking Powder

1 teaspoon Cinnamon

1/2 teaspoon Salt

1 cup Wheat Germ

2 large Eggs

1/2 cup plain Soy Milk or Vanilla-flavored Soy Milk

1/2 cup fresh Orange Juice

1/2 cup Sugar

1/2 cup Almond Oil or Corn Oil

1 Orange Zest

1 cup Slivered Almonds, roasted

Preheat oven to 400°F Line a 12-muffin pan with paper muffin cups. Sift flour, baking powder, cinnamon and salt into a bowl. Stir in 3/4 cup wheat germ, and set aside. In a large bowl, combine eggs, milk, juice, sugar and oil. Add dry ingredients all at once and stir lightly until liquid is absorbed; batter will be lumpy. Stir in orange zest and 3/4 cup almonds. Divide batter among muffin cups and sprinkle tops with remaining almonds and wheat germ. Bake 12 to 15 minutes or until a toothpick comes out clean. Remove from pan and let cool.

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 12

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