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Preheat oven to 350F. Sprinkle 1/2 cup toasted almonds equally among 4 dozen minimuffin cups or 12 regular muffin cups. Stir together 1/4 cup butter, 1/4 cup brown sugar and the corn syrup; divide between muffin cups. Set aside. Combine flour with remaining 1/2 cup brown sugar, bran, baking powder, cinnamon and salt; mix well. Whisk together eggs, remaining 1/4 cup butter, milk, vanilla, almond extract and orange peel. Pour wet ingredients into dry ingredients and mix until just moistened. Fold in remaining 1/2 cup almonds and currants. Spoon batter into prepared muffin cups. Bake 20 minutes for minimuffins or 25-30 minutes for regular muffins, until tops are golden brown. Remove from oven and turn pans upside down on baking sheet. Let pans stand upside-down several minutes to allow sticky mixture to coat muffins. Remove from pan and scrape any remaining mixture onto muffins. Yields 4 dozen minimuffins or 12 regular muffins. Amount Per Serving Calories 268 Calories from Fat 141 Percent Total Calories From: Fat 53% Protein 9% Carb. 38% Nutrient Amount per % Daily Serving Value Total Fat 16 g 24% Saturated Fat 6 g 30% Cholesterol 59 mg 20% Sodium 239 mg 10% Total Carbohydrate 26 g 9% Dietary Fiber 1 g 3% Protein 6 g Vitamin A 7% Vitamin C 8% Iron 8% Posted to recipelu-digest by email@example.com on Mar 24, 1998
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|Serving Size: 1 Serving (107g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 109 (36%)|
|Amt Per Serving||% DV|
|Total Fat 12.1g||16 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 197mg||61 %|
|Sodium 214.2mg||7 %|
|Potassium 133.1mg||4 %|
|Total Carbohydrate 43.1g||13 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 42.2g|
|Protein 7.5g||11 %|
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Calories per serving: 307
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