2 c. white flour

1/2 c. brown sugar

2 1/2 t. baking powder

1/2 t. salt

3/4 c. almond brickle chips

3/4 c. sliced almonds, divided

1 cup milk

1/3 c. butter, melted and allowed to cool

1 egg

1 t. vanilla

Preheat oven to 400º F

Mix together the dry ingredients (flour, sugar, baking powder, salt, almond brickle chips, and 1/2 c. of the almonds) in a large bowl.

In a small bowl, combine the wet ingredients (milk, melted butter, egg, vanilla). Pour wet ingredients into the dry ingredients and stir just until combined.

Pour into muffin tins lined with muffin papers and top with the rest of the sliced almonds. Bake for 15-20 min.

More Muffins by Barbara Albright and Leslie Weiner, pp. 11-12

Yield: 13 muffins (265 calories each)