Orange Blossom Almond Muffins by Sophie Bakas

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 large egg
• 1/4 cup milk
• 1/4 cup unsalted butter, melted
• 1 tsp orange blossom water
• 1/4 cup chopped almonds

Instructions

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
2. In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt; whisk well to combine
3. In a separate medium bowl, whisk together the egg, milk, melted butter, and orange blossom water until fully incorporated.
4. Pour the wet mixture into the dry ingredients. Mix gently with a spatula until just combined and no dry streaks of flour remain, being careful not to overmix.
5. Gently fold the chopped almonds into the batter
6. Divide the batter evenly among the prepared muffin cups.
7. Bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.