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.

Jam-Filled Muffins

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.

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