Instructions: 1) In a large bowl, mix flour, granulated sugar, baking powder, soda, and salt until blended. Stir in almonds. Push mixture up sides of bowl to form a well in center.

2. In a small bowl, combine milk, orange juice, butter, egg and orange peel; beat to blend. Pour liquid mixture into well of flour mixture, mixing lightly to blend. Batter should be lumpy.

3. Spoon mixture equally into 4 greased 6-oz custard cups (set cups at least 2" apart on a shallow baking pan) or 6 greased muffin cups 2- 1/2 to 2-3/4" in diameter (fill alternate muffin cups); cups will be heaping full.

Sprinkle each muffin lightly with powdered sugar.

4. Bake filled custard cups in a 375 degree oven, filled muffin cups in a 400 degree oven, until a slender wooden pick inserted in center comes out clean, 35 to 40 minutes for custard cup size muffins, 25 to 30 minutes for smaller ones. Let cool about 5 minutes. Remove muffins from cups or pans and serve hot or warm.

Makes 4 mighty or 6 large muffins.

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