Here is a chocolate muffin mix enhanced with chopped almonds, fresh orange juice and zest for a dessert that tastes as good as homemade.
1/2 Cup slivered almonds
1 20oz package double chocolate muffin mix
1 Cup sugar
Heat oven to 375 degrees. Lightly grease a 9 inch round cake pan.
Finely chop the almond. Grate 1 teaspoon orange zest from one of the oranges and strips of peel from another to use for garnish. Squeeze 1 1/2 cups juice from the oranges.
Prepare the muffin mix according to the label directions but substitute 3/4 cup orange juice for water and blend the chopped almond and grated zest. Pour into pan. Bake 25 Minutes or until a toothpick inserted in center comes out clean. Cool torte in pan on a wire rack for 10 minutes. Remove from pan.
Meanwhile, in a small saucepan, combine the sugar anf the remaining 3/4 cup Orange juice. Simmer, stirring occasionally, until slightly reduced and thickened, about 10 minutes. To serve, spoon the
sauce over the torte and garnish with the orange peel strips.
Amount per serving: Calcium: 55mg, Calories: 491, Carbohydrate: 81g, Cholesterol: 17mg, Fat: 17g, Fiber: 2g, Iron: 2mg, Protein: 6mg, Saturated fat: 5g, Sodium: 366mg
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Sunburst Packing Co.
180 South “E” Street
Porterville, CA 93257