- Special Pricing
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.
- 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
- 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.
Preheat the oven to 400 degrees F.
Coat 12 muffin cups with cooking spray.
Whisk the whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl.
Whisk the eggs and brown sugar in a medium bowl until smooth. Add the 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 the 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 the almonds, then the sugar.
Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
229 calories; 8g total fat; 1g total saturated fat; 36mg cholesterol; 182mg sodium; 33g carbohydrates; 2g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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