Deliciously fruity muffins and great for your diet, too!
Preheat oven to 400F. 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.
These are delicious made with either raspberry or cherry jam. I bet strawberry would work also.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 muffin (105g)|
|Recipe Makes: 12 muffins|
|Calories from Fat: 101 (43%)|
|Amt Per Serving||% DV|
|Total Fat 11.2g||15 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 177.1mg||54 %|
|Sodium 312.2mg||11 %|
|Potassium 196mg||5 %|
|Total Carbohydrate 25g||7 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 22.7g|
|Protein 9.5g||14 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 235
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.