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  • Writer's pictureBPB


These are the most amazing muffins. They work best with fruit jams that have a slight

acidic edge, such as raspberries and lingonberries. But I'm also a big apricot fan.

I like to do a half one jam/ half the other split. You know I'm all about twinning and doubling down. Hope your family enjoys these as much as mine. With love, BPB


1/2 cup almonds, lightly toasted and pulsed finely in food processor

1/2 cup walnuts, lightly toasted and pulsed

3/4 cup sugar

1/2 teaspoon orange zest

1 cup all purpose flour

1/2 cup almond flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon cinnamon

1 cup whole milk

6 T butter (3/4 stick), melted and cooled

1 large egg

1/4 t almond extract

About 1/2 cup of raspberry jam or apricot jam or lingonberry jam (or whatever jam you have)


Preheat oven to 400F. Spray 12 quantity muffin tin with butter or olive oil spray. Whisk ground almonds, ground walnuts, flour, almond flour, baking powder, salt and cinnamon in a bowl. In a small bowl, whisk the wet ingredients milk, butter, egg and almond extract. Add to the dry ingredients and mix well (without overdoing it), until just combined. Don't overmix.

Add 1/4 cup or so into each muffin cup. Top each with a spoon of jam. Divide remaining batter among the cups. Bake until golden, about 20 minutes.

Cool in pan, on a rack for 5 minutes. Then remove from pan and cool on rack or enjoy warm with a big glass of milk, soy milk or oat milk. Dust with confectioner's sugar, if you want that pretty 'first snow' look. Enjoy.


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