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    You are in: Home / Recipes / Jam-Filled Almond Muffins Recipe
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    Jam-Filled Almond Muffins

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    2 Total Reviews

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    • on October 29, 2009

      These muffins were pretty good. I baked them for about 20 minutes in a 400F oven, and used sugar-free wild berry jam which was very good. The only complaint is that the batter was quite thick, which meant that instead of flowing nicely around the jam filling when I was filling the muffin tins, the batter sort of squished the jam down and out (you can see in my pictures that the jam bled out, which looks beautiful!). Also, the parts of the muffin without jam are quite dry, while the jam seemed to have seeped into the batter elsewhere. Although they tasted ok and looked nice on the outside, I was hoping to have a nice jam-center when you cut or bite into them, so that's why the 4 star rating.

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    • on December 10, 2007

      Delicious. They were in the oven for 25 minutes. Maybe too much. 20 minutes would have been better. I used only all purpose flour. I used blueberry jam. Thanks Redsie. Made for newest zaar tag.

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    Nutritional Facts for Jam-Filled Almond Muffins

    Serving Size: 1 (97 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 268.8
    Calories from Fat 80
    Total Fat 8.9 g
    Saturated Fat 0.9 g
    Cholesterol 22.1 mg
    Sodium 217.1 mg
    Total Carbohydrate 42.7 g
    Dietary Fiber 2.8 g
    Sugars 19.1 g
    Protein 5.8 g


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