Fruit-filled breakfast muffins

November 19, 2012 § 5 Comments

What I like about these muffins is that they have very little sugar.  They look pretty and taste good, too.  Perfect for breakfast, they also freeze well, so you can make a double batch and pull a few out of the freezer when you’re pressed for time.

Easy fruit-filled breakfast muffins

3 cups self-rising flour

3 tablespoons sugar

1/2 teaspoon baking powder

1/4 cup butter

1 egg

1 1/4 cups buttermilk

4 ounces cream cheese, softened

1/3 cup no-sugar added jam (try using orange marmalade, strawberry jam, or blackberry preserves)

1/2 cup flaked almonds

1 tablespoon sugar

Preheat oven to 350-degrees fahrenheit.  Line a muffin pan with 8 paper cups.  Combine the flour, 3 tablespoons sugar, and baking powder in a large bowl.  Cut in the butter until the mixture resembles coarse breadcrumbs.

Whisk together the egg and buttermilk, then pour into the flour mixture.  Stir together lightly with a fork until the dough just comes together.  Turn onto a lightly floured surface, and bring dough together into a ball.

Pat dough out into a 10 X 12-inch rectangle.  Dot with the softened cream cheese, then spread on the jam.  Sprinkle on the almonds.  Starting with the longest side of the dough, roll up to form a log.  Cut into 8 slices.  Place each slice, cut side up, into each muffin paper.  Sprinkle with the 1 tablespoon sugar.  Bake for 25 minutes, or until puffed and pale golden.

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