Berry Burst Muffins
Jam typically has more sugar than fruit. And that’s on top of the sugar that’s in the actual fruit itself. One teaspoon of jam contains 5g of carbohydrate - 3g of which is sugar. You know of anyone who only uses a teaspoon of jam at at time?! I’d bet the average serving is at least 2 Tbsp - so that’s about 30g of carbs and 24g of sugar!!
The jam filling in these muffins is made from fruit and chia seed. Each 2 Tbsp serving has about 6g carbs and 2 g sugar.
Ingredients for Muffins:
1/3 cup ghee, melted
2 1/2 cups blanched almond flour
4 pastured eggs
1/3 cup maple syrup
juice and zest of 1 lime
1 tsp vanilla extract
1/2 tsp almond extract
3/4 tsp baking soda
1/4 tsp sea salt
1 cup FRESH raspberries
1/3 cup sliced almonds
10 tsp raspberry-chia jam (see below)
Method: Preheat oven to 350 degrees. Line 10 muffins cups with liners - the foil ones work best.
Place melted ghee, almond flour, maple syrup, lime zest and juice and extracts in bowl of food processor. Process for 1 minute. Scrape down sides. Add the baking soda and salt. Process again, 30 seconds, to make a smooth batter. Add the berries and STIR BY HAND - gently - just to evenly distribute throughout the batter.
Using a soup spoon, drop batter into each of the 10 muffin cups, filling about 1/3 of the way. Make a small well in the centre of each and, using a teaspoon, dollop a teaspoon of berry chia jam into each muffin cup. Divide the remaining muffin batter evenly between the 10 cups, using it to cover the jam. Sprinkle a few almonds on top of each muffin.
Place the pan into the oven, on the centre rack, and bake for 30 minutes, until top springs back from touch and a tester comes clean.
Remove pan from oven and set on a wire rack. Let muffins cool 15 minutes in the pan. Remove to cool completely on wire rack.
Raspberry Chia Jam
-makes 1 cup
3 cups frozen or fresh raspberries
2 1/2 Tbsp chia seeds
1/2 tsp pure vanilla extract
1/4 tsp pure almond extract
In a medium saucepot, stir together the raspberries and chia seeds until combined. Bring to a simmer and reduce heat to medium-low. Simmer, uncovered, for 10-15 minutes, stirring frequently, until the berries break down and the mixture begins to thicken, reducing down to about 1 cup. Remove from heat and stir in the vanilla and almond extracts. Transfer the mixture to a glass jar and let cool.