Ingredients
- 2 cups flour
- 12 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 34 cup toasted almond
- sliced
- 34 cup milk
- 13 cup vegetable oil or 13 cup almond oil
- 1 large egg
- beaten
- 14 cup unsweetened cocoa powder
- additional chopped almonds
Instructions
- Preheat oven to 400*F.
- Have ready 12 greased or paper-lined standard-size muffin cups.
- In a bowl, combine the flour, sugar, baking powder, and salt; add the almonds.
- In another bowl, combine the milk, oil, and egg; add to the flour mixture just until moist.
- In a small bowl, combine 1/2 the batter and the cocoa powder.
- Spoon the plain batter evenly into one side of the muffin cups; add the chocolate batter to the other side.
- Gently marbelize the batters; sprinkle with additional almonds.
- Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
- Serve warm, dusted with powdered sugar.
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