A crunchy topping of sugared toasted almonds and a surprise filling of almond-scented berry jam makes these whole-wheat muffins reminiscent of Danish pastries. They are perfect for a special breakfast or brunch.
| 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
- 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.
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 | |||||||
