Pocket Full Of Jelly Muffins Recipe
Summary
Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelVery Easy
Health IndexHealthyServings6
HealthyHigh Protein
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| Honey | 1/3 Cup (16 tbs) | |
| 1/4 cup Fleischmann's Margarine, melted | ||
| Orange juice | 3/4 Cup (16 tbs) | |
| Egg Beaters | 6 Tablespoon, divided | |
| Orange peel | 2 Teaspoon, grated | |
| Sliced almonds | 1/4 Cup (16 tbs), finely chopped | |
| Sugar | 1 Tablespoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| 1/3 cup jelly, any flavor | ||
Directions
In small bowl, combine flour, baking powder and baking soda; set aside.
In large bowl, combine honey and margarine; blend in orange juice, 4 tablespoons Egg Beaters and orange peel.
Stir in flour mixture just until moistened.
Spoon batter into 12 lightly greased 2 1/2-inch muffin-pan cups.
Brush remaining Egg Beaters over tops of batter.
In small bowl, combine almonds, sugar and cinnamon; sprinkle over batter.
Bake at 375°F for 20 minutes or until lightly browned.
While muffins are still warm, poke hole in top center, halfway into each muffin; fill each with a teaspoonful of jelly.
Serve warm.
In large bowl, combine honey and margarine; blend in orange juice, 4 tablespoons Egg Beaters and orange peel.
Stir in flour mixture just until moistened.
Spoon batter into 12 lightly greased 2 1/2-inch muffin-pan cups.
Brush remaining Egg Beaters over tops of batter.
In small bowl, combine almonds, sugar and cinnamon; sprinkle over batter.
Bake at 375°F for 20 minutes or until lightly browned.
While muffins are still warm, poke hole in top center, halfway into each muffin; fill each with a teaspoonful of jelly.
Serve warm.
Chef
