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 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.