Preheat oven to 350F. Sprinkle 1/2 cup toasted almonds equally among 4 dozen minimuffin cups or 12 regular muffin cups. Stir together 1/4 cup butter, 1/4 cup brown sugar and the corn syrup; divide between muffin cups. Set aside. Combine flour with remaining 1/2 cup brown sugar, bran, baking powder, cinnamon and salt; mix well. Whisk together eggs, remaining 1/4 cup butter, milk, vanilla, almond extract and orange peel. Pour wet ingredients into dry ingredients and mix until just moistened. Fold in remaining 1/2 cup almonds and currants. Spoon batter into prepared muffin cups. Bake 20 minutes for minimuffins or 25-30 minutes for regular muffins, until tops are golden brown. Remove from oven and turn pans upside down on baking sheet. Let pans stand upside-down several minutes to allow sticky mixture to coat muffins. Remove from pan and scrape any remaining mixture onto muffins. Yields 4 dozen minimuffins or 12 regular muffins.

Amount Per Serving Calories 268 Calories from Fat 141 Percent Total Calories

Nutrient Amount per % Daily Serving Value Total Fat 16 g 24% Saturated Fat 6 g 30% Cholesterol 59 mg 20% Sodium 239 mg 10% Total Carbohydrate 26 g 9% Dietary Fiber 1 g 3% Protein 6 g

Vitamin A 7% Vitamin C 8% Iron 8%