I always have been a fan of homemade muffins for breakfast. There was a time it seemed like I was always making them – up to 2-3 times a week! I’ve started another muffin kick lately. These muffins were inspired from Eating Well’s Jam Filled Muffins. I really love their recipe, which you will find by visiting their website (just click on the title of their muffin). I ended up having to improvise though as I found out too late that I didn’t have jam….all I had was grape jelly….so I didn’t fill the muffins with Jam after all….but I did serve them with some!
I was a little worried while mixing the batter for these muffins because it seemed really “loose”. Very much like cake batter instead of muffin batter. I was thinking, if I did want to fill these with jam, I wasn’t so sure that I could have because the batter was so thin. These were quite yummy, they are healthy, and kind of made me think more of bread than muffin, but don’t let that deter you! I took a couple to work to give to one of my friends, put a couple in Grumpy’s lunch box, and put the rest in the freezer. These will be great little muffins to put in his lunch box throughout the week!
Almond Topped Breakfast Muffins