1 1/2 cups flour
1/4 cup vegan butter
1/2 teaspoon cinnamon
2/3 cup sugar
1/4 teaspoon almond extract
egg replacer for 2 eggs
1/2 cup almond milk
1 cup almond pulp
2 teaspoon baking powder
1 to 2 tablespoons sugar
I make my own almond milk with a Soyabella Soymilk Maker, and it's great. But I hate to throw away the almond pulp. So I adapted this recipe to use my almond pulp and it was fan-freaking-tastic. For each batch of almond milk, I use 1/2 cup of almonds, so I need to make 2 batches before I can make this recipe. I store the pulp in the freezer in a covered container until I have enough. I actually had 2 cups of pulp saved up and made this recipe doubled, and the muffins are still good reheated.
1) Preheat oven to 375 degrees Fahrenheit.
2) In a large mixing bowl, cut sugar into vegan butter with a potato masher or fork until crumbly. Whisk together egg replacer, almond milk, and almond extract and stir into sugar-butter mixture. Gently stir in almond pulp, cinnamon and baking powder. Slowly and evenly fold flour into almond mixture.
3) Grease a muffin pan with oil. Using a 1/4 cup measure, fill each muffin cup about halfway full. Add a teaspoon of jam to the center of the batter for each muffin, then gently layer about a tablespoon of batter on top of the jam. Sprinkle the tops with sugar.
4) Bake for 25 to 35 minutes or until an inserted toothpick comes out clean.
Serve HOT! with lots of vegan butter and agave necter! Enjoy!
This would also be good with sliced almonds or rolled oats sprinkled on top. I'm going to try that next time.
Source of recipe: I modified this from a recipe for pumpkin muffins