Almond Butter and Jelly Muffins
- ½ cup Justin's classic almond butter
- ¼ cup canola (or other flavorless) oil
- ½ cup brown sugar
- 2 tsp vanilla extract
- 1 egg
- ¾ cup almond milk
- ¾ cup whole wheat flour
- ¾ cup all-purpose flour
- 1 Tbsp baking powder
- ½ tsp salt
- ½ cup jelly or cranberry sauce
- Preheat oven to 375. Line a muffin tin with muffin papers, or grease well.
- Mix all wet ingredients - except jelly - together in a mixing bowl.
- In a separate bowl, combine dry ingredients.
- Add dry ingredients to wet and stir with a spatula or whisk until just-combined.
- Pour a little batter into each muffin cup (about 2 Tbsp), then place a dollop of jelly or cranberry sauce on top of the batter.
- Divide the remaining batter among the 12 muffin cups to cover the jelly.
- Bake for 17-20 minutes or until cooked through.
- Let cool at least 10 minutes before serving.
If you're using a salty almond butter, reduce or omit the salt in this recipe. I used Justin's almond butter which is only mildly salty.
Recipe by Eating Made Easy at https://eating-made-easy.com/almond-butter-muffins/
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