Jam-Filled Almond Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From . whole-wheat flour all-purpose flour baking powder baking soda salt eggs light brown sugar milk or buttermilk orange juice canola oil vanilla extract blackberry, blueberry, raspberry or cherry jam, almond extract, sliced almonds sugar cvt Ingredients:
1 1/4 c whole wheat flour |
1 c all-purpose flour |
1 1/2 tsp. baking powder |
1/2 tsp. baking soda |
1/4 tsp. salt |
2 large eggs |
1/2 c light brown sugar, packed |
1 cup lowfat milk (1082), soured with 1 t lemon juice or vinegar or 1 c buttermilk |
1/4 c orange juice |
1/4 c canola oil |
1 tsp. vanilla extract |
1/3 c blackberry, blueberry, raspberry (95088) or cherry jam |
1/4 tsp. almond extract |
1/2 c sliced almonds |
1 tbsp. granulated sugar |
Directions:
1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl.
3. Whisk eggs and brown sugar in a medium bowl until smooth. Add buttermilk or soured milk, orange juice, oil and vanilla; whisk to blend. Add to the dry ingredients and mix with a rubber spatula just until moistened.
4. Scoop half the batter into the prepared pan. Mix jam and almond extract; drop a generous teaspoonful into the center of each muffin. Spoon on the remaining batter, filling each muffin cup completely. Sprinkle with almonds, then sugar.
5. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.
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