Jam Filled Almond Muffins

Prep Time: 30 minutes
Ready in: 1 hour
Yield: 1 dozen muffins
Ease of Prep: Easy
Recipe 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
2 large eggs
1/2 cup packed light brown sugar
1 cup buttermilk (see Tip)
1/4 cup orange juice
1/4 cup canola oil
1 teaspoon vanilla extract
1/3 cup blackberry, blueberry, raspberry or cherry jam
1/4 teaspoon almond extract
1/2 cup sliced almonds
1 tablespoon granulated sugar


Recipe Directions

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.

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.

Health Advantages: low calorie, low sat fat, low sodium, heart healthy, healthy weight.
Nutrition Information
Servings Per Recipe: 12
Amount Per muffin
Calories: 229 cal Carbohydrate Servings: 2
Carbohydrates: 33 g Dietary Fiber: 2 g Cholesterol: 36 mg
Fat: 8 g Sodium: 182 mg Saturated Fat: 1 g
Protein: 6 g Potassium: 77 mg Monounsaturated Fat: 4 g
Exchanges: 2 starch, 1 fat