Toss some almonds into breakfast cooking

Associated Press

Almond-orange muffins can start your day with a crunchy, fruity, wheat-germ boosted breakfast. Associated Press

Nuts, including almonds, have increasingly been credited with nutritional virtues. Research suggests that, for example, combinations including almonds, fiber and soy protein can be "heart-healthy." The following recipes offer simple ways to include such combinations in your breakfast menus.

Almond-Orange Muffins

• 1-1/2 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup wheat germ
• 2 large eggs
• 1/2 cup plain or vanilla-flavored soy milk
• 1/2 cup fresh orange juice
• 1/2 cup sugar
• 1/2 cup almond oil or corn oil
• Zest of 1 orange
• 1 cup slivered almonds, roasted

Preheat oven to 400 F. Line a muffin pan with paper muffin cups.

Sift flour, baking powder, cinnamon and salt into a bowl; stir in 1/2 cup wheat germ, and set aside. In a large bowl, combine eggs, milk, juice, sugar and oil. Add dry ingredients all at once and stir lightly until liquid is absorbed; batter will be lumpy. Stir in orange zest and 1/2 cup almonds.

Divide batter among muffin cups and sprinkle tops with remaining almonds and wheat germ. Bake 12 to 15 minutes or until a toothpick comes out clean. Remove from pan and let cool. Serve with almond butter or soy-based "cream cheese."

Makes 12 muffins.

Note: This recipe takes well to an addition of 1 cup of raspberries, blackberries or blueberries.

Nutritional information: 293 cal., 8 g pro., 17 g fat (2 g saturated fat), 35 mg chol., 29 g carbohydrates, 3 g fiber, 430 mg sodium.

Oatmeal-Almond Pancakes

• 1-1/4 cups all-purpose flour
• 1/2 cup quick-cooking rolled oats
• 3 tablespoons sugar
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1-1/2 cups enriched soy milk, plain or vanilla
• About 5 tablespoons almond oil or corn oil
• 2 large eggs
• 1/2 teaspoon almond extract
• 1/2 teaspoon cider or white wine vinegar
• 1/2 cup slivered almonds, roasted

Whisk together flour, oats, sugar, baking powder and salt in a large bowl. In another bowl, whisk together soy milk, 3 tablespoons oil, eggs, almond extract and vinegar.

Add wet ingredients to dry ones and whisk just until mixed. Fold in almonds.

Use some remaining oil to lightly grease a large skillet or griddle pan, and heat over medium heat. Ladle ¥ cup batter for each pancake. Brown each cake on both sides, flipping once, and using more oil as necessary. Serve these light flapjacks with your favorite fresh fruit and soy yogurt.

Makes 12 small pancakes (6 servings).

Nutritional information per serving: 535 cal., 16 g pro., 20 g fat (2 g saturated fat), 70 mg chol., 71 g carbohydrates, 6 g dietary fiber, 333 mg sodium.