Share Recipe Sunday – Almond Butter and Jelly Muffins

Ingredients

• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 tbs baking powder
• 1/2 tsp salt
• 1 1/4 cup unsweetened almond milk
• 1/3 cup almond butter (or creamy peanut butter)
• 2 eggs (or 1/4 cup egg substitute)
• 2 tbs butter (melted)
• 1 tsp vanilla extract
• 1/4 cup strawberry jam

Instructions

1. Preheat oven to 400 F
2. Combined flours, sugars, baking powder and salt in a large bowl and stir with a whisk.

3. Make a well in the center of the mix.
4. Combine milk, almond butter, eggs, melted butter and vanilla extract in another bowl.

5. Add to the flour mix, stirring until moist.
6. Spoon batter into 12 paper cups, filling each cup half full with batter.
7. Spoon 1 tsp jam into each cup.

8. Spoon remaining batter on top to cover jam.

9. Bake at 400 F for 25 minutes or until muffins spring back when touched lightly in the center.
10. Remove from the oven and let cool for 5 minutes.

11. Remove from pan and cool on a wire rack.
12. Enjoy!