Grease a 12-cup muffin pan with 1 tablespoon melted butter.
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.
In a separate bowl, combine the almond milk, heavy cream and egg; mix well.
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.
Using your fingers, create an indentation in the center of the dough in each cup. Spoon 2 teaspoons of apricot jam in each indentation.
Squeeze off chunks of reserved dough and distribute evenly over the jam. Sprinkle with remaining 2 tablespoons sugar.
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/