TWO TONE MUFFINS

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 cup roasted diced almonds
3/4 cup orange juice
1/3 cup almond oil or vegetable oil
1 egg, beaten
1/4 cup unsweetened cocoa powder
1 teaspoon grated orange peel

Preheat oven to 400 degrees F. Paper-line 12 (2 1/2-inch) muffin cups.

In large bowl, combine flour, sugar, baking powder and salt. Stir in almonds, reserving some for garnish. In small bowl, combine orange juice, oil and egg. Stir into flour mixture just until moistened.

Transfer 1/2 of the batter into another small bowl; stir in cocoa powder and set aside. Stir orange peel into remaining batter.

Carefully spoon orange batter into one side of each cup. Fill other side with cocoa batter. Sprinkle reserved almonds over tops.

Bake 20 minutes or until wooden pick inserted in center comes out clean. Remove from pan. Serve warm.

Makes 12 muffins
From: Recipelink.com
Source: Almond Board of California