- 1 3/4 cups whole wheat flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sugar (you can also use a substitute like stevia or monk fruit if preferred)
- 2 large eggs + 2 egg whites (lower cholesterol and saturated fat instead of 4 whole eggs)
- 2 tsp grated orange zest
- 2 tsp grated lemon zest
- 2 Tbsp balsamic vinegar
- 2 Tbsp low-fat or non-fat milk
- 3/4 cup extra-virgin olive oil
- 2/3 cup sliced almonds, toasted and crushed
DIRECTIONS:
1. Preheat oven to 350°F. Place paper liners in a 12-cup muffin pan.
2. In a bowl, stir together flour, baking powder, and salt. In a larger bowl, beat sugar,
eggs, and zests until pale and fluffy. Add vinegar and milk; slowly beat in oil. Combine
with flour mixture; stir by hand just until blended. Add almonds. Fill liners almost to top.
3. Bake until golden, 20 to 25 minutes. Cool in pan, 10 minutes. Put muffins on wire
rack; cool 5 minutes more.
