Spiced basmati-almond muffins from Mollie Katzen's Sunlight Café: Breakfast Served All Day by Mollie Katzen

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Notes about this recipe

  • MsMonsoon on January 30, 2026

    Loved the spice combination in these. I used extra fennel seeds because I had ground that much and just chucked it all in. Used whole wheat flour instead of AP and toasted slivered almonds instead of toasted chopped almonds because that’s what I had. I like using brown basmati rice as a muffin filler.

  • michalow on January 01, 2013

    Subbed pine nuts for almonds and reduced the vanilla a bit. Not too sweet. Nice.

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