1 cup finely ground, roasted almonds
3/4 cup packed brown sugar
1 tbsp. baking powder
2 lightly beaten eggs
4 tbsp. vegetable/olive oil
4 tbsp. butter, melted and cooled
*(substitute for vegan margarine for baking)*
3/4 cup milk
*(substitute for almond or soy milk)*
1/2 cup dried cranberries (try raspberry or orange flavored cranberries for a twist on the taste)
4 tbsp. slivered almonds
Preheat the oven to 375F. In a medium bowl, mix the bran, ground almonds, sugar and baking powder. In a large bowl, beat the eggs, oil, butter and milk on with an electric mixer on medium speed until just combined. Add the bran mixture and beat on low speed until nearly combined. Fold in the cranberries. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 9-11 minutes. Remove from oven. Sprinkle the top of each muffin with some of the slivered almonds. Return to the oven for an additional 9-11 minutes. Remove from oven and cool for 30 minutes.
To turn them into cupcakes, try this almond buttercream recipe.
1/2 cup butter (or vegan margarine), softened
1/2 teaspoon almond extract
2 cups confectioners sugar
2 tbsp. milk (or almond or soy milk)
Cream the butter and almond extract by beating with an electric mixer on medium speed until light and creamy. Beat in the icing sugar 1/2 cup at a time until combined. Add in milk after 1st cup of icing sugar has been added. Frost each cupcake with a knife/beveled spatula or a piping bag.
Makes approximately 12 muffins/cupcakes.
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