Jam-Filled Almond Muffins
Recipe from
EatingWell
A crunchy topping of sugared toasted almonds and a surprise filling of almond-scented berry jam makes these whole-wheat muffins reminiscent of Danish pastries. They are perfect for a special breakfast or brunch.
Servings:
1 dozen muffins
Prep Time:
30 mins
Total Time:
1 hr
Ingredients
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1 1/4 cupswhole-wheat floursee savings
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1 cupall-purpose floursee savings
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1 1/2 teaspoonsbaking powdersee savings
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1/2 teaspoonbaking sodasee savings
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1/4 teaspoonsaltsee savings
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2large eggssee savings
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1/2 cuppacked light brown sugarsee savings
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1 cupbuttermilk, (see Tip)see savings
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1/4 cuporange juicesee savings
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1/4 cupcanola oilsee savings
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1 teaspoonvanilla extractsee savings
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1/3 cupblackberry, blueberry, raspberry or cherry jamsee savings
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1/4 teaspoonalmond extractsee savings
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1/2 cupsliced almondssee savings
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1 tablespoongranulated sugarsee savings
Directions
1.
Preheat oven to 400 degrees 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, 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.
Tip:
Tip: You can use buttermilk powder in place of fresh buttermilk. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
Nutrition information
Per serving: Calories 229, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Cholesterol 36 mg, Sodium 182 mg, Carbohydrate 33 g, Fiber 2 g, Protein 6 g, Potassium 77 mg. Exchanges: Starch 2,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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