Almond Jam Muffies

• 23 cups Sugar
• 1/4 cups Vegan Butter
• 2 whole Eggs Or 2 Eggs Worth Of Egg Substitute
• 1/2 cups Almond Milk
• 1 cup Almond Pulp
• 1/2 teaspoons Cinnamon
• 2 teaspoons Baking Powder
• 1- 1/2 cup Whole Wheat Pastry Flour
• 12 teaspoons Jam

1. 1) Preheat oven to 375 F.
2. 2) In a large mixing bowl, cut the sugar into the vegan butter with a pastry blender or fork until crumbly.
3. In a small bowl, whisk together the egg substitute and almond milk, then stir it into the sugar-butter mixture.
4. Gently stir in almond pulp, cinnamon and baking powder.
5. Slowly and evenly fold the flour into the almond mixture.
6. The batter will be very thickand thats ok.
7. 3) Fill a 12-count muffin pan with paper liners and spray the papers with oil.
8. Using a 1/4 cup measure, fill each muffin cup about halfway full with the batter.
9. 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.
10. My batter was so thick I could scoop and pat it into a little disk and lay over the jam-filled divot.
11. 4) Bake for 25 to 35 minutes or until an inserted toothpick comes out clean.
12. Adapted from Vegweb.com.

sugar, butter, eggs, almond milk, cinnamon, baking powder, whole wheat pastry flour

Taken from tastykitchen.com/recipes/special-dietary-needs/almond-jam-muffies/ (may not work)