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Almond-Streusel Mini-Muffins
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| Topping | |
| 1/4 cup | sugar |
| 1/4 cup | finely chopped blanched almonds |
| 2 tablespoons | flour |
| 2 tablespoons | margarine |
| butter, alternative | |
| Muffins | |
| 2 cups | flour |
| 1/2 cup | sugar |
| 3 teaspoons | baking powder |
| 1/4 teaspoon | nutmeg |
| 1/8 teaspoon | salt |
| 1 | egg |
| 3/4 cup | milk |
| 1/3 cup | oil |
| 1/2 teaspoon | almond extract |
Heat oven to 400. Spray 36 miniature muffin cups with nonstick cooking spray. In small bowl, combine all topping ingredients; mix well. Set aside.
Lightly spoon flour into measuring cup; level off. In medium bowl, combine 2 cups flour, 1/2 cup sugar, baking powder, nutmeg and salt; mix well. In small bowl, beat egg slightly; beat in milk, oil and almond extract. Add all at once to flour mixture; stir just until dry ingredients are moistened. Divide batter evenly among spray-coated muffin ups; sprinkle each with topping.
Bake at 400 for 10 to 15 minutes or until toothpick inserted in center comes out clean.
36 mini-muffins
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