Internationally inspired food, slanted towards fresh fruits & veggies
Jam-Filled Muffins (gluten-free vegan)
The combination of almond and corn flour was awesome, and a great counterpoint to the sweet jam inside. I figured I'd try filling muffins with jam when I found a cache of old freezer jam just waiting to be used up! These are elegant and would be pretty on a brunch platter or at a potluck or birthday party for dessert.
Mix 1 TB flax meal with 3 TB water. Set aside.
Stir together in mixing bowl: 1 C corn flour (not corn meal) 1 C almond flour or finely ground almonds 2 tea baking powder 1/2 tea salt
optional: almond extract
Add the flax/water mixture and following liquid ingredient, stir to combine: 4 TB coconut oil 1 C rice milk (or other non dairy milk)
Scoop some batter into greased muffin tins until they are half full. Plop in a spoon ful of jam into each muffin. Cover with more muffin batter.
Bake at 400 F for 20 minutes or longer if the jam was frozen.