Orange and Chocolate Muffins

Chocolate marbled muffins are topped with chopped roasted almonds.

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 cup chopped toasted almonds*
1 egg, beaten
3/4 cup orange juice
1/3 cup vegetable oil
1/4 cup unsweetened cocoa
1 teaspoon finely grated orange peel

Combine flour, sugar, baking powder, and salt. Reserve 2 tablespoons of the chopped almonds; stir the rest into the dry ingredients. In a separate bowl or large measure, combine the egg, orange juice, and vegetable oil. Stir into the dry ingredients until all ingredients are moistened. Remove half of the batter to another bowl. Stir cocoa into half of the batter; set aside. Stir orange peel into the remaining batter. Place paper liners in a 12-muffin pan. Holding pan and tipping it to the side slightly, spoon in orange batter. Fill other side of muffin cups with chocolate batter. Sprinkle muffins with reserved chopped almonds.

Bake at 400° for 20 minutes. Serve warm.

Makes 12 muffins.

*To toast almonds, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

From Diana Rattray,Your Guide to Southern U.S. Cuisine.