Directions:
- In a medium bowl combine all topping ingredients except almonds. Using a pastry blender or 2 forks, combine ingredients to a course consistency. Once combined, fold in the almonds.
- Preheat oven to 350 degrees F. Line 2 (12-cup) muffin tins with paper liners for 18 muffins.
- In a large bowl using an electric mixer, combine cake mix, eggs, oil, extract and preserves. Batter will be somewhat lumpy.
- Use an ice cream scoop to evenly fill each muffin pan with the batter. Sprinkle tops of muffins with 2 teaspoons of almond topping. Bake 17 to 21 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 145.15 Kcal (608 kJ) | ||
| Calories from fat | 80.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.92g | 14% | |
|---|---|---|---|
| Cholesterol | 36.01mg | 12% | |
| Sodium | 24.77mg | 1% | |
| Potassium | 33.93mg | 1% | |
| Total Carbs | 14.97g | 5% | |
| Sugars | 9.4g | 38% | |
| Dietary Fiber | 0.31g | 1% | |
| Protein | 1.9g | 4% | |
| Iron | 0.3mg | 2% | |
| Calcium | 15mg | 2% | |
| Amount Per 100 g | |||
| Calories | 399.14 Kcal (1671 kJ) | ||
| Calories from fat | 220.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.53g | 14% | |
|---|---|---|---|
| Cholesterol | 99.03mg | 12% | |
| Sodium | 68.12mg | 1% | |
| Potassium | 93.29mg | 1% | |
| Total Carbs | 41.17g | 5% | |
| Sugars | 25.84g | 38% | |
| Dietary Fiber | 0.86g | 1% | |
| Protein | 5.22g | 4% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.8mg | 2% | |
| Calcium | 41.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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