Recipe by TB

Jam-Filled Almond Muffins

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Jam-Filled Almond Muffins
Parve Parve
Easy Easy
12 Servings
Allergens

Contains

- Gluten - Wheat - Egg - Tree nuts
40 Minutes
Diets
- Vegetarian - Pescatarian

Yield: 12

Ingredients

Jam-Filled Almond Muffins

  • 1 and 1/4 cups Shibolim Whole Wheat Flour

  • 1 cup all purpose flour

  • 1/2 teaspoon baking soda

  • 2 teaspoons Haddar Baking Powder

  • 1/4 teaspoon salt

  • 2 large eggs

  • 1/2 cup light brown sugar

  • 1 cup milk or soy milk with 1 tablespoon vinegar added

  • 1/4 cup orange juice

  • 1/4 cup canola oil

  • 1 teaspoon vanilla extract

  • 1/3 cup of any kind of jam

  • 1/4 teaspoon vanilla or almond extract

  • 1/2 cup sliced almonds

  • 1 tablespoon sugar

Directions

1.

Preheat oven to 400 degrees Fahrenheit. 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. Whisk eggs and brown sugar in a medium bowl until smooth. Add milk with vinegar, orange juice, oil, and vanilla; whisk to blend. Add to the dry ingredients and mix with a rubber spatula until just moistened.

3.

Scoop half the batter into the prepared muffin pan. Mix jam with vanilla; drop a generous teaspoonful in the center of each muffin. Spoon the remaining batter over the jam, covering it completely and filling the wells about three-quarters full. Sprinkle with almonds, then sugar.

4.

Bake muffins until the tops are just golden brown, 17 to 20 minutes.

Notes:

This recipe image was generated usingĀ AI.

Recipe tags

almond muffins Jam muffins TB
Jam-Filled Almond Muffins

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