The Pioneer Woman Tasty Kitchen
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Almond Jam Muffies

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Level: Easy

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Description

I make my own almond milk and it’s delicious. Being the miser that I am, I hate throwing anything away and store the pulp from milk making in the freezer. I recognize that not everyone reading this makes almond milk, so feel free to use almond meal or flour. You can make other substitutions, too like mixing in chocolate chips or using eggs instead of egg substitute.

Ingredients

  • ⅔ cups Sugar
  • ¼ cups Vegan Butter
  • 2 whole Eggs Or 2 Eggs Worth Of Egg Substitute
  • ½ cups Almond Milk
  • 1 cup Almond Pulp
  • ½ teaspoons Cinnamon
  • 2 teaspoons Baking Powder
  • 1-½ cup Whole Wheat Pastry Flour
  • 12 teaspoons Jam

Preparation

1) Preheat oven to 375 F.

2) In a large mixing bowl, cut the sugar into the vegan butter with a pastry blender or fork until crumbly. In a small bowl, whisk together the egg substitute and almond milk, then stir it into the sugar-butter mixture. Gently stir in almond pulp, cinnamon and baking powder. Slowly and evenly fold the flour into the almond mixture. The batter will be very thick—and that’s ok.

3) Fill a 12-count muffin pan with paper liners and spray the papers with oil. Using a 1/4 cup measure, fill each muffin cup about halfway full with the batter. Add a teaspoon of jam to the center of the batter in each cup, then layer about a tablespoon of batter on top of the jam. My batter was so thick I could scoop and pat it into a little disk and lay over the jam-filled divot.

4) Bake for 25 to 35 minutes or until an inserted toothpick comes out clean.

Adapted from Vegweb.com.

One Comment

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txcookiemomster on 3.19.2012

I believe that a vegan recipe would not include any animal products or by products. Since eggs and egg substitutes are animal I don’t think this recipe should be tagged as vegan.

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