These jelly filled muffins from Eating Well Magazine are a fun and nutritious take on the jelly doughnut. A basic whole wheat muffin is filled with your favorite low-sugar fruit preserves and studded with almonds, offering just the right amount of sweetness. They freeze well and make a great portable snack option for when you are on the go.
Jam Filled Almond Muffins
(adapted from Eating Well Magazine)
1 1/4 cups whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/4 cup packed light brown sugar
1 cup buttermilk
1/4 cup orange juice
1/4 cup olive oil
1 teaspoon vanilla extract
1/3 cup low-sugar fruit preserves
1/4 teaspoon almond extract
1/2 cup sliced almonds
1 tablespoon granulated sugar
Preheat oven to 400°F. Coat 12 muffin cups with cooking spray. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl.
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.
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.
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.