Almond Muffins
  • 15
    Prep Time
  • 15
    Cook Time
  • 12
    muffins

Almond Muffins

Ingredients

  • Baking Spray with Flour
  • 2 large eggs
  • 1/4 cup firmly packed brown sugar
  • 2 tablespoons butter, melted
  • 1/2 cup sour cream
  • 2 tablespoons water
  • 1/8 teaspoon almond extract
  • 1 (7 oz.) package Hungry Jack® Easy Pack™ Buttermilk Pancake Mix
  • 1/2 cup white baking chips
  • 1/4 cup sliced almonds, coarsely chopped

ALMOND TOPPING

  • 2 teaspoons butter, melted
  • 1/3 cup sliced almonds

Preparation Instructions

  1. HEAT oven to 375°F. Coat 12 muffin cups with no-stick cooking spray.
  2. WHISK eggs, brown sugar, melted butter, sour cream, water and almond extract in large bowl. Beat in pancake mix until smooth. Stir in white baking chips and chopped almonds. Divide evenly into prepared muffin cups, filling about half full.
  3. For Almond Topping: COMBINE 2 teaspoons melted butter and sliced almonds in small bowl. Top each muffin with 1 teaspoon almonds, pressing into batter slightly.
  4. BAKE 12 to 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run a knife around edge of each muffin before removing from pan.

  • Nutritional Information Per Serving

    Serving Size (1/6), Calories 250 (Calories from Fat 50), Total Fat 6g (Saturated Fat 2g, Trans Fat g), Cholesterol 50mg, Sodium 450mg, Total Carbohydrate 45g (Dietary Fiber 1g, Sugars 22g), Protein 5g; Percent Daily Value*: Vitamin A 2%, Vitamin C 2%, Calcium 15%, Iron 10%.

    *Percent Daily Values are based on a 2,000 calorie diet.