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Breads

Pocket-Full-of-Jelly Muffins

photo by:kraft
Made with honey, almonds, orange and cinnamon, these muffins have a surprise inside. While warm, holes are poked in the centers and filled with jelly.
time
prep:
15 min
total:
35 min
servings
total:
1 doz. or 12 servings, 1 muffin each
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What You Need

2
cups  flour
1
tsp.  CALUMET Baking Powder
1/4
tsp.  baking soda
1/3
cup  honey
1/4
cup  (1/2 stick) butter, melted
6
Tbsp.  cholesterol-free egg product, divided
2
tsp.  grated orange zest
3/4
cup  orange juice
1/4
cup  PLANTERS Sliced Almonds, finely chopped
1
Tbsp.  sugar
1/2
tsp.  ground cinnamon
1/4
cup  strawberry jelly

Make It

PREHEAT oven to 375°F. Combine flour, baking powder and baking soda; set aside. Mix honey and butter in medium bowl. Add 1/4 cup (4 Tbsp.) of the egg product, the orange zest and juice; mix well. Stir in flour mixture just until blended.

SPOON batter evenly into 12 greased medium muffin cups, filling each cup two thirds full. Brush remaining 2 Tbsp. egg product over batter. Combine almonds, sugar and cinnamon; sprinkle evenly over batter.

BAKE 20 min. or until lightly browned. Cool slightly in pan on wire rack. Remove from pan. Poke hole in center of each warm muffin, being careful not to poke all the way through to bottom of muffin; fill each with 1 tsp. jelly. Serve warm.

Kraft Kitchens Tips

Food Facts
For tender muffins, do not overstir batter.
Substitute
Prepare as directed, using your favorite flavor of jelly.
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