I make my own almond milk (post coming soon) and it’s delicious. Being the miser that I am, I hate throwing anything away and store the pulp from milk making in the freezer. I recognize that not everyone reading this makes almond milk, so feel free to use almond meal or flour (find it with all the Bob’s Red Mill flours at your local grocer). You can make other substitutions, too, as you bake. The recipe called for regular white flour but I changed it to whole wheat pastry flour. About a month ago I used eggs instead of the replacer and stirred in chocolate chips after the final step while omitting the jam. Those were fantastic as well! Freeze the leftovers and reheat with swagger in the microwave.

Almond Jam Muffies

1 1/2 cups whole wheat pastry flour
1/4 cup vegan butter
1/2 teaspoon cinnamon
2/3 cup sugar
egg replacer for 2 eggs
1/2 cup almond milk
1 cup almond pulp
2 teaspoon baking powder
jam (I used porter peach jam I bought from Urban Agrarian)

Directions:

1) Preheat oven to 375 degrees Fahrenheit.

2) In a large mixing bowl, cut sugar into vegan butter with a pastry blender or fork until crumbly.  Whisk together egg replacer, almond milk and stir into sugar-butter mixture.  Gently stir in almond pulp, cinnamon and baking powder. Slowly and evenly fold flour into almond mixture.  The batter will be very thick….and that’s ok.

3) Fill a muffin pan with paper liners and spray 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 layer about a tablespoon of batter on top of the jam. My batter was so thick I could scoop and pat it into a little disk and lay over the jam-filled divot.

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

*adapted from here.