- ¼ cup ground blanched hazelnuts (filberts)
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground ginger
- ⅛ cup granulated sugar
- ¼ cup firmly packed brown sugar
- ½ cup applesauce
- 1 egg
- 1 teaspoon grated lemon peel
- ½ teaspoon vanilla
- 1 cup skim milk
- 12 teaspoons seedless black raspberry jam
Preheat oven to 400°F. Spray muffin pan with nonstick spray or use lining cups with cupcake papers.
Pulse filberts in food processor until ground. Add all dry ingredients, including spices; pulse until everything is well mixed.
Add remaining ingredients except for jam; process to mix. (If you're using a mixer, cream egg, applesauce, and sugars. Mix in milk and vanilla, then add dry ingredients and lemon peel. Fold in nuts.)
Spoon a tablespoonful of batter into each of the 12 muffin sections. Top batter with a teaspoonful of seedless black raspberry jam per muffin, being careful no jam touches sides of muffin pan.
Evenly divide remaining muffin batter between the 12 muffins, using it to top jam. Gently spread batter to cover jam.
Bake 15–20 minutes, or until lightly browned.
YIELDS 12 MUFFINS; SERVING SIZE: 1 MUFFIN
PER SERVING: Calories: 147 | Protein: 4g | Carbohydrates: 30g | Fat: 2g | Saturated Fat: 1g Cholesterol: 16mg | Sodium: 294mg | Fiber: 1g | PCF Ratio: 10-80-10 | Exchange Approx.: 1 Starch, 1 Fruit
Milk is an easy ingredient to substitute in baking. Fruit juice, rice milk, almond milk (or Ener-G NutQuik), or soy milk (or Ener-G SoyQuik) can be used 1 for 1, although it will alter the nutritional analysis. Keep in mind you can substitute water, but that may produce a blander-tasting baked product.