Almond Jam Muffies

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   1) Preheat oven to 375 F.

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   2) In a large mixing bowl, cut the sugar into the vegan butter with a pastry blender or fork until crumbly.

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   In a small bowl, whisk together the egg substitute and almond milk, then stir it into the sugar-butter mixture.

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   Gently stir in almond pulp, cinnamon and baking powder.

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   Slowly and evenly fold the flour into the almond mixture.

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   The batter will be very thickand thats ok.

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   3) Fill a 12-count muffin pan with paper liners and spray the papers with oil.

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   Using a 1/4 cup measure, fill each muffin cup about halfway full with the batter.

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   Add a teaspoon of jam to the center of the batter in each cup, then layer about a tablespoon of batter on top of the jam.

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    My batter was so thick I could scoop and pat it into a little disk and lay over the jam-filled divot.

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    4) Bake for 25 to 35 minutes or until an inserted toothpick comes out clean.

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    Adapted from Vegweb.com.

* Per serving · 4 servings · Values may vary.