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Jam-Filled Almond Muffins
“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. ”
1 teaspoon vanilla extract
⅓ cup blackberry, blueberry, raspberry or cherry jam
¼ teaspoon almond extract
½ cup sliced almonds
1 tablespoon granulated sugar
1¼ cups whole-wheat flour
1 cup all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
½ cup packed light brown sugar
1 cup buttermilk, (see Tip)
¼ cup orange juice
¼ cup canola oil
1Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
2Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl.
3Whisk 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.
4Scoop 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.
5Bake 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: 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.
DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.