INGREDIENTS:
2-1/2 cups all-purpose flour
1 cup sugar
3-1/2 teas baking powder
1/2 teas salt
1/4 teas almond extract
1 tbs orange zest
1/3 cup oil
3/4 cup evaporated milk
1/2 cup water
1 egg
1 cup toasted finely chopped almonds, divided
1 cup sifted confectioners' sugar
1-2 tbs orange juice

DIRECTIONS:
In a large bowl, combine the flour, sugar, baking powder, salt, almond extract, orange zest, oil evaporated milk, water and egg and beat with an electric mixer at high speed for 30 seconds until blended. Fold in 3/4 cup of chopped almonds. Spoon the batter into 18 greased or paper-lined muffin cups filling two-thirds full. Bake at 375 oven for 15-18 minutes, or until a toothpick inserted in center comes out clean. Remove from pan, and cool on wire rack.
In a small bowl combine the confectioner's sugar and orange juice. Spread over each muffin. Sprinkle with remaining almonds.

Makes 18 muffins.