Jam-filled Almond Muffins

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 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
• 1 large egg
• 1/2 cup packed light brown sugar
• 1 cup buttermilk
• 1/4 cup orange juice
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1/3 cup blackberry jam or 1/3 cup blueberry jam or 1/3 cup raspberry jam or 1/3 cup cherry jam
• 1/4 teaspoon almond extract
• 1/2 cup sliced almonds
• 1 tablespoon granulated sugar

Recipe

• 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, 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.