Ingredients

• 2/3 cups slivered almonds
• ½ cup uncooked old-fashioned oats

• 2 cups all-purpose flour
• ¼ cup sugar
• ½ cup dried cranberries
• 2 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 tablespoons freshly grated orange zest (about one orange)

• ½ cup Tuscan milk
• ½ cup vegetable oil
• ½ cup orange juice
• 2 eggs

How to

1. Heat oven to 375°F. Grease 12 muffin pan cups or line with paper baking cups.
2. Combine almonds and oats in food processor or blender. Process until fine.
3. In large bowl stir together almond/oat mixture, flour, sugar, dried cranberries, baking powder, baking soda, cinnamon and orange zest.
4. In medium bowl whisk together milk, oil, orange juice and eggs. Stir into almond/oat and flour mixture just until moistened.
5. Spoon batter evenly into prepared muffin pan cups. Bake for 18 to 20 minutes or until golden brown. Cool 5 minutes; remove from pan.