Delicious gluten free almond and apricot muffins.
Makes: 12 muffins
Prep Time: 15 minutes
Total Time: 1 hour, 10 minutes, plus cooling time
These delightfully delicious muffins are beautiful on the outside – with a sweet surprise in the center – filled with apricot jam. Our gluten free baking blend for muffins and quick breads gives these tasty treats a delicate crumb, while the toasted almonds lend a slight crunch. These are so worth the little bit of effort. Enjoy!
3 cups gluten free baking blend for muffins and quick breads
1 cup granulated sugar
1/4 cup light or golden brown sugar
1 Tablespoon plus 1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon salt
3/4 cup milk
2 eggs
1 teaspoon almond extract
8 Tablespoons (1 stick) unsalted butter
1/4 cup apricot preserves
1/4 cup sliced or slivered almonds
1. Preheat Oven: Move oven rack to middle position. Preheat oven to 375 degrees.
2. Prep Pan: Spray 12 cup muffin tin with non-stick cooking spray. Set aside.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together gluten free flour blend, granulated sugar, brown sugar, baking powder, baking soda, xanthan gum and salt until well combined. Set aside.
4. Mix Milk & Eggs: In another medium mixing bowl, whisk together the milk, eggs and almond extract until well combined.
5. Make Batter: Pour dry ingredients into milk mixture and stir well to combine. Stir in the melted butter until well combined.
6. Fill Tins & Bake: Fill each muffin tin half way with batter. Spray the back side of a teaspoon with non-stick cooking spray. Measure out a generous teaspoon and transfer to the center of the batter, pushing down slightly on the back of the spoon to create a well in the batter as you use your finger to release the preserves. Repeat with remaining batter. Finish filling the tin with batter, trying to spread the batter over and around the jam as you fill. Divide batter evenly. Bake for 25 minutes.
7. Cool & Serve: Let muffins cool in pan for 5 minutes. Flip them out onto a wire rack and let cool for 30 minutes before serving. Enjoy.
