Title: Almond sticky muffins
 Categories: None
      Yield: 12 Servings
 
      1 c  Toasted chopped almonds
    1/2 c  Melted butter
    3/4 c  Brown sugar
      1 ts Light corn syrup
  1 1/2 c  Flour
    1/2 c  Natural unprocessed bran
      1 tb Baking powder
      1 ts Cinnamon
    1/4 ts Salt
      2    Eggs
      1 c  Milk
      1 ts Vanilla extract
    1/4 ts Almond extract
    1/4 ts Grated orange peel
    1/4 c  Currants
 
  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%