Apricot Jam Scuffins
 
 
Makes 12 scuffins
Ingredients
  • 5 tablespoons unsalted butter, melted, divided
  • 1 cup whole wheat flour
  • ¾ cup all-purpose flour
  • ¼ cup flaxseeds
  • 6 tablespoons Turbinado sugar, divided
  • 1½ teaspoons baking powder
  • ½ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cardamom
  • ⅓ cup vanilla almond milk (see notes)
  • ⅓ cup heavy cream
  • 1 egg
  • ½ cup apricot jam
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease a 12-cup muffin pan with 1 tablespoon melted butter.
  3. In a large bowl, combine the flours, flaxseeds, 4 tablespoons sugar, baking powder, salt and spices. Add remaining 4 tablespoons melted butter and mix with a fork until the mixture resembles coarse meal.
  4. In a separate bowl, combine the almond milk, heavy cream and egg; mix well.
  5. Add the wet mixture to the dry mixture and stir until just combined. Transfer one-quarter of the dough to a small bowl and set aside. Divide the remaining dough evenly among the muffin cups.
  6. Using your fingers, create an indentation in the center of the dough in each cup. Spoon 2 teaspoons of apricot jam in each indentation.
  7. Squeeze off chunks of reserved dough and distribute evenly over the jam. Sprinkle with remaining 2 tablespoons sugar.
  8. Bake for 25 minutes or until golden brown. Remove from the oven and let scuffins cool in the pan; then remove from the muffin cups.
Notes
If you prefer or it's more convenient, you can substitute regular milk.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/apricot-jam-scuffins/